Chicken pastitsada

Chicken and pasta cooked in a red wine sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken portions in a large deep bowl, sprinkle with a little olive oil, season with salt and pepper and mix well.

Step 2

Place a large frying pan over high heat. Once hot, add the rooster in batches, skin side down, and sauté for 2-3 minutes on each side, until it turns a nice, deep golden color. Remove and keep the meat warm until needed.

Step 3

Place a deep saucepan over medium to high heat, add a little olive oil, the onion and sauté for 2-3 minutes, until caramelized.

Step 4

Add the oregano, basil, marjoram, paprika, cloves, allspice, garlic powder, bay leaves and cinnamon stick. Stir, add 1 tbsp olive oil and sauté for 1-2 minutes, until a paste is formed.

Step 5

Add the paste and sauté for 1 minute.

Step 6

Deglaze with the balsamic vinegar and sauté until caramelized.

Step 7

Add the red wine, let the alcohol evaporate and add the rooster to the pot.

Step 8

Reduce the heat, add the stock, cover the pot with a lid and simmer for about 1 hour, until the rooster is tender and the sauce has thickened. Remove the lid during the last 20 minutes of cooking.

Step 9

Boil the pasta in a pot filled with salted water, according to the package instructions, and drain.

Step 10

Add the thick spaghetti to the pot, stir and serve the rooster pastitsada, sprinkling with grated gruyere.