Kotopoulo Rapama me Hilopittes (Chicken with noodles)

 

                Originally this dish would have been prepared with a farmyard fowl, a coarse homemade red wine, sun-ripened tomatoes, and noodles made on the kitchen table. Times change, but the good flavors remain. Greek like chicken, and all their meat, cooked until it is falling off the bone.

                Any type of noodles can be used. Choose a dry red wine of reasonable quality.

Serves 4

• 1.5 kg chicken pieces
• Salt and pepper, to taste
• 30 ml olive oil
• 1 onion, finely chopped
• 125 ml dry red wine
• 13 oz (410 gr ) can tomatoes, chopped, juice reserved
• 10 ml chopped oregano
• 1 bay leaf
• 350 gr noodles
• 45 gr grated kefalotiri or parmesan cheese

1. Season the chicken pieces with the salt and pepper.
2. Heat the oil in a large saucepan and brown the chicken on all sides ; remove from the pan and set aside.
3. Add the onion to the pan and sauté for 5 minutes, or until golden ; return the chicken to the pan and add the wine, tomatoes and their juice, oragano and bay leaf .
4. Gradually heat to a simmer, cover the pan and cook gently for about 1 hour.
5. Cook the noodles in boiling salted water.
6. Remove the chicken from the sauce and keep warm.
7. Stir the kefalotiri into the sauce.
8. To serve, arrange the drained noodles on a large platter and top with the chicken and the sauce.

BON APPETIT