Everything you’ll need to make this Chicken in Tomato and Wine Sauce:

  • 500 g gluten-free pasta (spaghetti or hilopites)
  • 4 tbsp olive oil
  • 1 free-range chicken (cut into 8 pieces)
  • Fresh rosemary
  • 2 garlic cloves
  • 1 onion
  • 1 red bell pepper
  • 1 carrot
  • 1 celery stalk
  • 1 cup dry white wine
  • 1 bay leaf
  • 2 cans diced tomatoes or 1 kg fresh tomatoes, grated
  • Salt
  • Pepper
  • Kefalotyri cheese, to serve

Instructions:

  1. Pat the chicken pieces dry.
  2. Heat the olive oil in a pot over medium-high heat.
  3. Brown the pieces in batches for about 8-10 minutes, to avoid lowering the oil temperature. Remove to a platter.
  4. Add all the finely chopped vegetables to the pot and sauté for 5-6 minutes until the onion becomes translucent.
  5. Add the rosemary.
  6. Pour in the wine and let it evaporate by half, for about 3-4 minutes.
  7. Return the meat to the pot, add the tomatoes, a little hot water, and bring to a boil.
  8. Lower the heat, cover, and simmer for about 45 minutes until the chicken is tender.
  9. Season with salt and pepper towards the end of the cooking time.
  10. Remove the chicken and keep it warm on a platter.
  11. Add some hot water to the sauce, and cook the pasta in the same pot for 10 minutes.
  12. Serve the pasta on a platter. Place the chicken on top and grate plenty of Kefalotyri cheese over it.

Enjoy!

Source: Argiro Barbarigou