Chicken & Vegetable Tagliatelle

Name: Chicken & Vegetable Tagliatelle
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 4 bone-in, skin-on chicken thighs; Salt and pepper; 2 carrots, grated on the large side of box grater, or finely chopped; 1 onion, finely chopped; 2 ribs celery with leafy tops, finely chopped; 1 small potato, peeled, then grated or finely chopped; 4 cloves garlic, chopped; 1 cup chicken stock; A small handful flat-leaf parsley, finely chopped; 1 pound egg tagliatelle; A handful grated Grana Padano or Parmigiano- Reggiano, plus more for passing at the table; EVOO, for drizzling

Chicken & Vegetable Tagliatelle was pinched from <a href="http://www.rachaelraymag.com/recipe/chicken-and-vegetable-tagliatelle/" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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2 tablespoons olive oil

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4 bone-in, skin-on chicken thighs

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Salt and pepper

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2 carrots, grated on the large side of box grater, or finely chopped

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1 onion, finely chopped

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2 ribs celery with leafy tops, finely chopped

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1 small potato, peeled, then grated or finely chopped

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4 cloves garlic, chopped

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1 cup chicken stock

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A small handful flat-leaf parsley, finely chopped

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1 pound egg tagliatelle

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A handful grated Grana Padano or Parmigiano- Reggiano, plus more for passing at the table

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EVOO, for drizzling

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