Traditional Greek recipe that we find in all homes, a favorite of adults and children. We will find it mainly with mashed potatoes, or with rice, or with french fries or spaghetti. Here I will combine it with papardelles that I love (I am a spaghetti what to do?) So that the pasta has a large surface for the wonderful sauce to sit on. Let's go see it…
- 1 chicken about 1.5 kg cut into portions
- 2 large onions, finely chopped
- 1 pack of crushed tomatoes
- 2 ripe tomatoes peeled, without spores passed in the grater
- 1 kg of pulp
- 2 tablespoons chopped garlic
- 500 g papardelles
- ½ κ γ sugar
- 2-3 bay leaves
- 1 tbsp thyme
- 1 carrot grated on a grater in the large hole
- 5-6 grains of allspice
- Or a glass of white wine
- Or cinnamon stick
- Olive oil
- Salt Pepper
- In a saucepan, put olive oil to burn and place the salt and pepper chicken to get color on all sides.
- Then remove the meat and add the onion and carrot and sauté. Then add the pulp, stir for another minute and then add the garlic, spices and continue sautéing. Then add the chicken, quench with wine, let the alcohol go and add the fresh tomato and the crushed tomato and the sugar. Add a little water or chicken broth if you have.
- Lower the heat and simmer for 30-45 minutes until our chicken and our sauce are very well cooked.
- At the same time, boil our pasta, strain it and oil it in the pot or butter it.
- When our sauce is ready, serve our papardelles with the chicken, and add grated cheese (gruyere or mizithra) or a broken slice.
-you can replace the crushed tomato with only fresh tomatoes if they are in season. It will become even more delicious
-the spaghetti can be "burned" with fresh butter or stakobutter if you have.