Rooster cooked in wine sauce
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Recipe-Ingrediants
Rooster cooked in wine sauce
Who hasn't tried the wonderful rooster cooked in wine with hilopites (a type of Greek pasta) or thick macaroni? Full of aromas and flavors that remind you of the countryside! Let's cook a beloved traditional recipe.
Ingredients:
1 rooster, around 1 ½ - 2 kg, cut into pieces
½ cup small hilopites (Greek pasta)
½ cup olive oil
3 dry onions, finely chopped
1 red bell pepper, finely chopped
3 cloves of garlic, finely chopped
2-3 tablespoons tomato paste
3 ripe tomatoes, peeled and crushed
½ cup red wine
200g grated mizithra cheese (a traditional Greek cheese)
1 teaspoon sugar
? teaspoon cinnamon
? teaspoon nutmeg
? teaspoon cloves
2 bay leaves
Salt and pepper
Directions
In a large pot, heat olive oil over medium heat and brown the rooster pieces on all sides. Remove them from the pot once they are well browned and place them on a plate lined with absorbent paper. In the same pot, saute the onions, bell pepper, and garlic, then add back the rooster pieces. Add the spices and tomato paste, and stir to coat the ingredients. Allow them to release their flavors for 2-3 minutes. Deglaze the pot with wine, add the crushed tomatoes, sugar, and a little water, enough to almost cover the rooster.
Cover the pot, reduce the heat to low, and let the rooster simmer for 1 ½ - 2 hours until it becomes tender.
While waiting for the rooster to simmer, cook the hilopites. You can boil them in water or chicken broth. Alternatively, you can use a combination of water and broth from the simmering chicken. I prefer boiling them in salted water.
Spread the cooked hilopites on a serving platter and top with the rooster and plenty of grated mizithra cheese.
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