|15 min||30 min||6|
|2 tsp||Canola oil|
|908 gm||Chicken thighs, boneless, skinless|
|1 pinch||Salt and pepper|
|1 large||Carrots (chopped)|
|1 large||Yellow onion (chopped)|
|2 medium stalk(s)||Celery (chopped)|
|1/2 small||Tomato (chopped)|
|2 tbsp||Marsala wine|
|4 cup||Chicken broth (stock), low sodium|
|2 clove(s)||Garlic (minced)|
|1/2 cup||Figs, dried (stemmed, chopped)|
|341 gm||Pasta, Fettuccine, dry|
|4 sprig||Thyme, fresh (stems removed)|
|1/4 cup||Parmesan cheese, grated|
|1/3 cup||Almonds, toasted|
Preheat the oven to 350 degrees.
Cook fettuccine according to package instructions.
Season the chicken with salt and pepper. In a large cast-iron French Oven or large lidded oven-safe pot, heat the oil over med-high heat and brown the chicken on all sides. Transfer to a plate and set aside.
In the same pot, add the carrot, onion and celery and cook over medium heat until golden, about 15 minutes. Stir in the tomato and cook until juices are rendered and it starts to caramelize, about 10 minutes. Add the Marsala wine and cook until evaporated, stirring frequently. Add the broth/stock, garlic and peppercorns.
Return the chicken to the pot and simmer through. Cover the chicken with a lid and place in oven for 1 hour, or until chicken is very tender.
Transfer the chicken to a clean platter and shred using two forks. Set aside.
Place a large strainer over a large bowl and strain the cooking liquid, pressing down on the veggies/solids.
Return the liquid to the French Oven or pot and bring to a boil. Reduce heat a bit and simmer until sauce reduces by about a third (give it 10 minutes or so, stirring frequently).
Add the shredded chicken and figs to the sauce and warm through.
Serve chicken and figs over cooked pasta topped with chopped almonds, parmesan and a sprinkling of fresh thyme.