Monday, March 12, 2012

Tagliatelle with Chicken from the Venetian Ghetto

I've had a Nigella Lawson cookbook for some years now. Ever since I first saw her cooking show back when it was on the Style network, I fell in "foodie" love.
Not only is she just gorgeous to watch, but she talks about food with such beauty, eloquence and passion. Her descriptions of food are so vivid and flowery, but without being over the top. She really has a gift for making great food and being able to talk about it in gorgeous descriptions. I just love her recipes!!
This one such recipe caught my eye after seeing her make it on the show years ago. It just looked and sounded so flavorful and tasty. So after I made a dinner of Grand Marnier Roasted Chicken , I planned ahead. I saved all the pan juices and used the leftover roasted chicken to make this pasta dish. It was so good.
The sauce is silky and rich with great meaty flavor. The rosemary, raisins and pine nuts give it a woodsy, hearty feel - perfect for a fall dinner or cold winter evening. It's true comfort food. And pretty simple to put together as well - especially if you've already done half the work the night before. So from one roasted chicken I got two fabulous meals. It was a good week. Enjoy!!

Tagliatelle with Chicken from the Venetian Ghetto
Nigella Lawson How to Eat: The Pleasures and Principles of Good Food
1 3-1/2 lb chicken
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
leaves from 3 rosemary sprigs, minced
1/3 cup sultanas, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 pound tagliatelle
2-3 tablespoons chopped parsley

Preheat the oven to 350.
Rub the chicken with the oil and sprinkle with salt and pepper then place it breast down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it while it boils.
Take the chicken out of the oven and take the meat off the bone, leaving all the skin on, and cut it into small pieces. For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta. Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large bowl. Serve with grated romano cheese if desired.