Kokoras Krassatos me Chilopites

(Coq au Vin with chilopites pasta)

Preparation time: 30 minutes

Cooking time: 1 hour on the stove top and 20 minutes in the oven

Serves: 5

Ingredients:

• 1/2 rooster, about 1.300 grams
• 1 wine glass of red dry wine
• ¼ wine glass of cherry brandy (my twist to the recipe)
• 4 spoonfuls of olive oil
• 500 ml water
• 2 bay leaves
• 1 can (500 grams) of whole tomatoes, blended
• 1 spoonful tomato paste
• 2 medium onions, finely chopped
• 2 cloves of garlic, finely chopped
• 1 teaspoon, coarse sea salt
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 small piece of cinnamon stick (my twist to the recipe)

• ½ kilo chilopites pasta
• grated myzithra (optional)

Directions:

Wash and cut rooster into pieces and drain.

Heat olive oil in sautéing pan and sauté rooster on both sides. Remove to a platter and add onions and garlic and sauté until translucent. Put rooster back in the sautéing pan and add wine and cherry brandy.

Wait for a few seconds until the alcohol evaporates and add all the spices, the tomato and finally the tomato paste dissolved in the water.

Cover pan with the lid and when the sauce starts boiling, reduce to minimum and simmer for about one hour, or until rooster is cooked.

Preheat oven at 180 degrees Centigrade. Remove cinnamon stick and bay leaves from pan and add the pasta. Mix and put the pan in the oven. Cook until the pasta has absorbed the sauce, mixing a couple of times.

Serve warm sprinkling some grated myzithra on top if you like.

Tags: Greek, Pasta, Poultry