The following recipe is a classic one that can be adapted to any kind of meat I suppose and still produce a really tasty dish. Chicken with tagliatelles or “xylopites” as we call them in Greece was one of my favourite dishes when my mother used to cook it for me back home.
So from time to time I still try to cook it depending on the mood and of course whether I have the right ingredients. Which means, going to the super market, or the local butcher, buying, bringing them back home under the rain etc etc ….
Yeah, trying to cook is not an easy task, it would be much easier if I was ordering a pizza….BUT…not if you have something like that as a reward! Ok enough talking nonesense…
Drums!!
CHICKEN WITH TAGLIATELLES
- 500gr with tagliatelles
- 2 chicken legs or as much as you need
- 1 teaspoon of olive oil (and a little bit more..)
- 1 finely chopped onion
- 1 can of tomato juice
- ½ cup of red wine
- Salt, pepper
- Grated Feta cheese
METHOD
Add salt and pepper to the chicken on all sides. In a boiling pot put a little bit of oil and sauté the chicken for some minutes until it becomes brownish Then add the chopped onion and stir.
Add the wine and let the fine smell come into your nose…mmmm….nice..!! Add the tomato juice (if you want you can add some fresh tomato also) and water until it covers the chicken. Let it simmer until the meat is tender. Then remove the chicken and leave it in a plate.
Add the tagliatelles (or the pasta of your choice) to the liquid and let it boil. Put the chicken on a baking dish and add the pasta when its ready. Add the liquid also just be careful not to spill it outside. Don’t worry the liquid will evaporate in the oven. (hopefully!)
Throw on top the grated feta cheese and cook it in the oven for 30minutes. If it is need stir the pasta a little bit while its in the oven so its not burned.
Remove it from the oven and enjoy!
