You will need:<\/b>
\n* Two tablespoons olive oil.
\n* Four bone-in, skin-on chicken thighs.
\n* Salt and pepper.
\n* Two carrots, grated on the large side of box grater, or finely chopped.
\n* One onion, finely chopped.
\n* Two celery stalks with leafy tops, finely chopped.
\n* One small potato, peeled, then grated or finely chopped.
\n* Four cloves garlic, chopped.
\n* One cup chicken stock.
\n* A small handful flat-leaf parsley, finely chopped.
\n* 500 grams egg tagliatelle.
\n* A handful grated Parmesan cheese, plus more for passing at the table.
\n* Extra virgin olive oil, for drizzling.<\/p>\n
What to do:<\/b>
\nPreheat the oven to 190 degrees Celsius.
\nBring a large pot of water to a boil for the pasta.
\nIn a large pan, heat the oil, over medium-high. Season the chicken with salt and pepper; add to the pan, skin side down. Cook until the skin is crispy and the chicken is golden, four to five minutes per side; transfer to a baking sheet and bake until cooked through, about five minutes. Let the chicken rest while you make the sauce.
\nAdd the vegetables and garlic to the same pan; season and cook, stirring often, until soft, eight to 10 minutes. Add the stock and simmer, using a fork to coarsely mash the vegetables. Add the parsley.
\nRemove the skin and bones from the chicken; thinly slice.
\nSalt the boiling water, add the pasta and cook to al dente. Add half a mug of the starchy cooking water to the sauce. Drain the pasta; toss with the sauce, the chicken, a handful of cheese and a large drizzle of the extra virgin olive oil. Serve in shallow bowls, passing more cheese.
\n*\u00a0Recipe obtained from www.rachaelraymag.com.<\/p>