Best Nigella Lawson Tagliatelle W Chicken From The Venetian Ghetto Recipes

Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto image

Provided by Glutton

Categories Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 1/2 lbs roasting chickens
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 fresh rosemary sprigs, minced
1/3 cup sultana, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 lb tagliatelle pasta noodles (if you can't find that, fettucini will do quite nicely.)
2 -3 tablespoons of chopped fresh parsley

Steps:

Preheat the oven to 350°F.
Rub the chicken with the oil and sprinkle with the 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.
Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
Heat the pine nuts in a small skillet, browning them slightly.
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're ready to cook the pasta.
Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.

Nutrition Facts : Calories 804.6, Fat 42.7, SaturatedFat 9.8, Cholesterol 188.6, Sodium 134.3, Carbohydrate 63, Fiber 3.3, Sugar 7.3, Protein 41.9

Tagliatelle with Chicken image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken
2 tablespoons extra-virgin olive oil
Salt and freshly milled black 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 to 3 tablespoons chopped parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Rub the chicken with the oil and sprinkle with the 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 when it boils.
Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
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 warmed bowl.