Braised chicken with thick spaghetti


Servings: 4

Preparation: 20′

Time: about 1 hour

Difficulty Level: Moderate Difficulty

1 chicken, preferably free-range or organic, weighing about 1,800 g, cut into 8
100 ml olive oil
2 dried onions, in small frames
4 cloves of garlic, peeled but whole (or as much garlic as we want)
1 kg ripe tomatoes, peeled and chopped or 2 canned whole tomatoes, finely chopped (with their juices)
1 bay leaf
100 gr. dry mizithra, grated
1 packet of thick spaghetti
1/4 bunch mint (leaves), finely chopped at the last minute before using
salt, freshly ground pepper

The perfect braised chicken. No secrets.

Salt the chicken pieces well. In a shallow and wide saucepan, heat 50 ml of the measured olive oil over high heat, until it burns well. Put the pieces of poultry and sauté for about 5 minutes on each side, until evenly browned. If they do not fit all at once, sauté them in portions to brown properly. Remove the meat to a plate and sauté the onions in the oil of the pot for about 3 minutes. Add the garlic and sauté for another 1/2 minute, being careful not to brown it, because it will be bitter.

Put the chicken pieces back in the pot, add the tomatoes and the bay leaf, cover the pot and cook for 20-30 minutes on low heat. Then, take out the breasts that have already softened well from the pot, put them on a large plate and keep them warm (if we leave them in the pot, they will dry and harden). Continue to cook the thighs for another 30 minutes, always on low heat and in a closed pot, until they soften and the fat easily comes off the bone.

During cooking, add water only if the food dries before it is done. The less water we manage to add, the tastier the food will become. In the end the sauce should be honeyed. Put the pieces of the breast in the pan again, to warm up. Remove from the heat and taste the salt and pepper. Finely chop the mint leaves at the last minute, put them in the pot together with the rest of the olive oil and mix gently.

During the last minutes of cooking the chicken, boil the spaghetti in plenty of salted water. Serve the chicken with the spaghetti, pour over the sauce and sprinkle each portion with grated mizithra.

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