Chicken Giouvetsi
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Recipe-Ingrediants
There's no need to say much about this dish... needless to say, whenever it's served, not a single grain remains! It's one of those dishes that you eat and lick your fingers!!!
With the basic ingredients that have intense flavor on their own, there's no need to add many vegetables to make it tasty because it has divine flavor on its own.
Our ingredients:
1 chicken, cut into portions or pieces
1/2 cup olive oil
1 onion, chopped into 4 pieces
2-3 cloves of garlic, finely chopped
1 can of crushed tomatoes (half of it will be blended)
½ wine glass of dry white wine
½ kilogram of small pasta (kritharaki)
3-4 cloves
Salt and pepper
Directions
Wash and dry the chicken very well. In a pot, add some olive oil and brown the chicken on all sides. Add the onion and garlic, and saute. Deglaze with wine, let the alcohol evaporate. Add the crushed tomatoes, spices, and 4 glasses of water. Let the chicken simmer for about 1 hour (until it softens). Just before removing it from heat, season with salt and pepper, remove the coarsely chopped onions, and pour in the remaining olive oil. In a baking dish, place the chicken and pour the sauce over it. In the same pot where we cooked the chicken, add a little olive oil and lightly toast the pasta until it becomes glossy. This will give our pasta a crunchy texture. Then, transfer it into the baking dish with the chicken. The sauce should cover the pasta. If it's not enough to cover it, add some water (about 2 inches above the pasta). Bake in a preheated oven at 170°C (340°F) for 30-40 minutes on the bottom heat. At 30-35 minutes, turn off the oven and let it sit to absorb the remaining liquid and let the pasta finish cooking on its own.
Serve with grated cheese.
Note: This is a traditional Greek recipe and variations may exist.
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