Pan-roasted Chicken Recipe

Prepare and season

Pat the chicken thighs very dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. Lightly dust the skin side and the underside with the 2 tbsp flour, shaking off excess.

Pan-roast

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When shimmering, place the chicken thighs skin-side down and press lightly to ensure even contact. Cook without moving 6–8 minutes until the skin is deep golden brown and releases easily. Flip thighs, reduce heat to medium, add remaining 1 tbsp butter to the pan and baste the tops for 1 minute.

Transfer the skillet to a preheated 400°F (200°C) oven and roast 12–15 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Remove from oven, transfer chicken to a plate, tent with foil and rest 8 minutes. Reserve pan juices in the skillet for use when finishing the sauce and tagliatelle.

Cook pasta

Bring a large pot of salted water to a rolling boil. Cook 12 oz tagliatelle according to package directions until just al dente. Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Build the tarragon cream

Wipe the skillet used for the chicken (leave any browned fond and about 1 tbsp fat). Over medium heat, add the minced shallot and sauté 1–2 minutes until softened. Pour in 1 cup chicken stock to deglaze, scraping up browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Stir in 2 tbsp chopped fresh tarragon, 1 tsp lemon zest, 1 cup grated Parmesan, 3/4 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes until slightly thickened.

Finish pasta

Add the drained tagliatelle to the cream sauce and toss to coat. If sauce seems tight, add reserved pasta cooking water, 2–4 tbsp at a time, until the sauce is silky and coats the pasta. Adjust seasoning to taste. Keep warm.

Make quick sauce

While the chicken roasts or rests, combine 1.5 cups halved cherry tomatoes, 1/2 cup raspberries, 2 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, 1 tsp honey, 1 minced shallot, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper in a small saucepan. Warm gently over low heat for 3–4 minutes to soften tomatoes and briefly macerate raspberries—do not fully reduce to a jam; you want a slightly loose, spoonable vinaigrette-like sauce.

Adjust texture

If you prefer a smoother sauce, press mixture briefly through a fine sieve or pulse 1–2 quick pulses in a blender or immersion blender, then return to pan and warm. Taste and adjust acidity or sweetness with an extra 1/2 tsp honey or 1/2 tsp vinegar as needed. Keep warm until serving.

Spoon a few tablespoons of the warm sauce over the rested chicken just before serving; reserve remaining sauce for the pasta and plate garnish.

Plate a nest of tarragon tagliatelle on each plate. Place a rested chicken thigh on top or to the side. Spoon 1–2 tbsp tomato–raspberry vinegar sauce over the chicken and a little around the pasta for brightness. Scatter extra Parmesan and a tarragon sprig on each plate. Serve with a lemon wedge to squeeze over chicken if desired.

Optional: drizzle any reserved pan juices (strained) over the chicken for extra flavor.