INGREDIENTS
2
lbs Chicken thighs, skinless bone-in
1
Carrot
2
Celery, ribs
1/2 cup
Figs, dried
2
Garlic cloves
1
Onion
2 tbsp
Tarragon
1/2
Tomato, small
1 qt
Chicken stock
8 oz
Tagliatelle pasta, dried
1
Kosher salt
1
Pepper
1 tbsp
Peppercorns, black
2 tbsp
Canola oil
1/4 cup
Marcona almonds
2 tbsp
Butter, unsalted
1
Manchego cheese
2 tbsp
Parmigiano-reggiano cheese
2 tbsp
Madeira