NIGELLA LAWSON TAGLIATELLE W/ CHICKEN FROM THE VENETIAN GHETTO

Steps:

• Preheat the oven to 350°F.
• Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
• Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
• Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
• Heat the pine nuts in a small skillet, browning them slightly.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
• Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.