Inspired by Spain:Tagliatelle with Roasted Chicken Thighs and Figs
Prep time
Cook time
Total time
Roasting the chicken thighs gives a richer roasted flavor from the chicken as well as an added depth of flavors and texture from the crispy, caramelized skin. This is a pasta dish that will remind you of Spain. It is rich,warm and satisfying with complex flavors thanks to a sauce made from roasted chicken broth that’s reduced until silky and luscious. Finishing touches of dried figs and marcona almonds add sweetness and crunch.
Recipe type: Entree
Cuisine: Spanish
Serves: 4
  • 2 tablespoons olive oil
  • 2 pounds skin on, bone-in chicken thighs
  • Kosher salt
  • Pepper
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • ½ small tomato, chopped
  • 2 tablespoons Madeira *splash in more if you would like!
  • 1 quart chicken stock
  • 2 garlic cloves
  • 2 tablespoons unsalted butter
  • ***Southern City Flavors Fig Jam, 2T*****
  • ½ cup dried figs, stemmed and chopped
  • 8 ounces dried tagliatelle pasta
  • 2 tablespoons freshly grated nutty, aged Manchego cheese
  • 2 tablespoons chopped tarragon
  • ¼ cup marcona almonds, chopped
  • Shaved Manchego cheese, for garnish
  1. Preheat the oven to 350°.
  2. In a large enameled cast-iron casserole, heat the oil. Season the chicken thighs with salt & pepper.
  3. Add the carrot, onion and celery to the casserole and cook over moderate heat
  4. Stir occasionally, until golden, about 5 minutes.
  5. Stir in the tomato and cook until it breaks down and is lightly caramelized, about 5 minutes.
  6. Add the Madeira and cook until evaporated
  7. Then add the chicken stock, Southern City Flavors Fig Jam & garlic.
  8. Arrange the seasoned chicken thighs and nestle into the sauce.
  9. Roast in oven for 40-45 minutes.
  10. Add more broth if the sauce gets to dry.
  11. The chicken should be browned and crispy on top.
  12. Using tongs, transfer the chicken to a plate to cool.
  13. Separate the crispy chicken skin from the thighs and slice.
  14. Shred the meat; discard the bones.
  15. Strain the cooking liquid into a bowl, pressing on the solids.
  16. Return the liquid to the casserole and bring to a boil. Simmer briskly until thickened to a saucy consistency, 5 to 7 minutes. Add the butter, shredded chicken,crispy skin and figs and cook just to warm through.
  17. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente.
  18. Drain, reserving ½ cup of the pasta water.
  19. Add the pasta and reserved pasta water to the casserole and toss. Remove from the heat and stir in the grated Manchego. Serve in bowls topped with the almonds and Manchego shavings.
Recipe by Wine With Lisa at