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Ingredientes
- 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
View Full Recipe at CHEWING THE FAT
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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