1 A cast iron skillet or baking pan is perfect for this recipe, but if you don’t have anything like this, just bake in a baking dish and then transfer the juices to a saucepan to make the sauce.
2 You can use skinless boneless chicken thighs in this recipe, but if you do, reduce the baking time to 20 to 30 minutes (depending on the size of the thighs – just check to see if the chicken is cooked all the way through after 20 minutes, then cook a bit longer if necessary).
3 Don’t overheat when you’re making the sauce – you don’t want the yoghurt to curdle.
4 The amount of stock you might have to add when you’re making the sauce will depend on your oven / which pan you use / how big the chicken parts are. You want the resulting sauce to be of a nice pouring consistency - a bit like gravy.
5 I always add a drizzle of olive oil to the tagliatelle straight after draining to stop it sticking and keep it moist.
6 I love this dish with tagliatelle, but if you prefer, you can serve the chicken with potatoes or rice.