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