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Pappardelle with Braised Chicken and Almonds Recipe

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Pappardelle with Braised Chicken and Almonds
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Ingredients

  • dreamed up for Food and Wine uses Spanish Marcona almonds (you can substitute
  • can use Marsala. And if you don’t have pappardelle you can substitute
  • tagliatelle which is what Chef Bailey used in the original. Here is the recipe:
  • Recipe for Pappardelle
  • with Braised Chicken and Figs adapted from Chef Kyle Bailey Serves 5. Active
  • time: 1 hour. Total Cooking Time 2 hrs.
  • 2 pounds skinless, bone-in chicken thighs
  • 1 tablespoon black peppercorns
  • 2 tablespoons unsalted butter
  • 1 cup dried figs, stemmed and chopped
  • 8 ounces dried pappardelle pasta
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • cheese
  • 2 tablespoons chopped tarragon
  • 1/4 cup marcona almonds, chopped
  • Shaved Manchego cheese, for garnish
  • 1. Preheat the oven to 350°. In a large enameled cast-iron casserole,
  • heat the oil. Season the chicken thighs with salt and pepper and cook over
  • dente. Drain, reserving 1/2 cup of the pasta water. Add the pasta and reserved

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1179g
Calories 806  
Calories from Fat 341 42%
Total Fat 38.81g 49%
Saturated Fat 23.52g 94%
Trans Fat 0.0g  
Cholesterol 97mg 32%
Sodium 3486mg 145%
Potassium 1724mg 49%
Total Carbs 98.4g 26%
Dietary Fiber 16.0g 53%
Sugars 68.83g 46%
Protein 27.97g 45%
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