Tagliatelle with Chicken from the Venetian Ghetto

The title is classic Nigella (a little cheeky) and the taste is just as fabulous. Use a rotisserie chicken if time is an issue and we are instructed, “No cheese, please.”

3 lb. chicken
2 tbs. olive oil, plus more as needed
1 tbs. finely chopped rosemary leaves, 2-3 sprigs
50g sultanas (soaked in warm water for 30 minutes) (1/3 cup)
100g toasted pinenuts (3/4 cup)
1 lb. tagliatelle
2 tbs. freshly chopped parsley

Heat the oven to 350°F. Rub the chicken with olive oil and sprinkle with salt and pepper. Place in a roasting tin and cook for 1-1 1/2 hours until well browned and the juices run clear when the thigh is pierced. Take the chicken out of the oven and leave to stand for 15 minutes. Take the meat off the bone, keeping the skin, and cut or tear into pieces.

Put a large pot on to boil.

Pour all the juices from the roasting tin into a saucepan. Add the rosemary, sultanas and pine nuts, then simmer gently while you cook the pasta. Salt the boiling water well and cook the pasta for 1-2 minutes. Drain and toss with the chicken and sauce. Serve in a large bowl topped with chopped parsley.

Serves 6