Pollo al sugo di pomodoro con pasta (hilopites)

Ingredienti

• 2 large chicken legs
• flour
• olive oil
• 1 medium-sized (120 grams) onion (minced)
• 3 large garlic cloves (chopped )
• 1/2 medium-sized (70 grams) sweet red pepper (finely diced)
• 75 ml white wine
• 250 grams (1 cup) tomato sauce ((Passata))
• 2 medium-sized (340 grams) ripe tomatoes (grated with hand grater)
• 2 dried bay leaves
• 1 stick of cinnamon
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 200 grams / 7 oz Hilopites pasta or Fettuccine
• crumbled feta cheese to serve with

Preparazione

1. 1

   Heat a generous splash of olive oil in a cooking pot over medium-high heat.

2. 2

   Season the chicken thighs with salt and pepper. Coat in flour and shake to remove excess.

3. 3

   Add chicken to the pot and sear on both sides. Until it gets a deep golden brown color. Remove chicken from the pot and set aside.

4. 4

   Turn heat to medium and add the onion, garlic, and peppers. Cook until softened.

5. 5

   Pour in the wine and add the chicken back to the pot.

6. 6

   Cook until wine evaporates completely.

7. 7

   Then add the grated tomatoes, tomato sauce, bay leaves, cinnamon stick, thyme, and oregano, and sugar.

8. 8

   Pour enough water into the pot to partly cover the chicken. Season with salt and pepper. Wait until it gets to a simmer.

9. 9

   Then turn the heat to medium-low and simmer covered for about 1 hour. Or until the sauce thickens. You may turn the heat up a bit if the sauce is still too liquid.

10. 10

    In another pot cook, the pasta for 2 minutes less than the time stated on its package. We want the pasta to be really al dente as it's going to get cooked inside the sauce as well. Once cooked drain the pasta in a strainer.

11. 11

    Remove the chicken from the pot. Heat the sauce over medium-high heat and toss in the pasta. Cook for 1-2 minutes stirring occasionally.

12. 12

    Serve the chicken over the pasta along with crumbled feta cheese and enjoy!