Venetian Chicken Tagliatelle with Soave Vintage Edition Bertani.

Serves 4 -6 or 4 really, hungry people.

1 free range chicken 
2 tbls extra virgin olive oil
6 sprigs rosemary, finely chopped
50g sultanas – soaked in warm water for 30 mins
100g  pine nuts
500g  tagliatelle


Preheat oven to gas mark 4/180C
Rub the chicken with olive oil, season with salt and pepper and place breast side down in an oven dish and cook for 1 hr 20 mins until golden brown – turn it over near the end to brown the breast. 
Tear the meat off the chicken bones, leaving the skin on, while the pasta cooks. Pour the juices from the roasting dish into a saucepan, add the rosemary, drained sultanas and the pine nuts and simmer gently. Toss the cooked pasta with the sauce and the chicken in a large bowl and sprinkle with flourish of chopped parsley.