- 500 g. pasta (spaghetti-noodles) Gluten
- 4 Tbsp.. Oil
- 1 rustic chicken (cut into 8 pieces)
- fresh rosemary
- Two dust. garlic
- 1 onion
- 1 red pepper
- 1 carrot
- 1 stalk celery
- 2/3 cup. dry white wine
- 1 bay leaf
- 2 packages chopped tomatoes or 1 kg of crushed fresh tomatoes
- Parmesan to serve
How to make?
Pat dry the chicken pieces well. Heat the olive oil over medium-high heat. Brown little chicken a few pieces that no drops of oil temperature. Around 8-10. Take it on a platter.
Add all the chopped vegetables and saute for 5′-6 ‘translucent onion. Add the rosemary. Add the wine and leave to evaporate the liquid in half, about 3-4 ‘.
Return the chicken to the pan, add the tomatoes, a little hot water and bring to a boil. Lower heat, cover and simmer for about 45 minutes, until tender chicken well. Salt and pepper to the end of boiling.
Remove the chicken to a platter and keep warm. Fill a little hot water to the sauce and add the pasta. Boil for 10 minutes.
Serve the pasta boiled in chicken sauce on a platter, touching up the chicken and rub plenty of Parmesan.
Serve immediately.[wpurp-searchable-recipe]Spaghetti With Chicken Xoriatiko – – – [/wpurp-searchable-recipe]