Kokkinisto chicken is a favourite dish prepared by our grandmothers, but try it this time with tagliatelle pasta.
Materials for four servings:
40 ml extra virgin olive oil
40 gr. butter
Four chicken legs
One onion, chopped
One clove of garlic, chopped
One leek, the white part, finely chopped
One stalk of celery, chopped
One red Florini pepper, chopped
One carrot, chopped
30 ml dry white wine
5-6 ripe tomatoes, peeled, chopped
150 gr. sun-dried tomatoes, chopped
1 tbsp parsley, chopped
One bay leaf
One cinnamon stick
Five allspice grains
2-3 cloves
500 gr. tagliatelle
80 gr. of melted butter salt
black pepper
Procedure
Step 1
Heat the olive oil and butter over medium-high heat in a large pot and fry the chicken legs until well browned all over. Transfer them to a plate and in the same pot sauté the onion, garlic, leek, celery, pepper and carrot. Extinguish with the wine and as soon as the alcohol evaporates, add the fresh and sun-dried tomatoes, the parsley, the bay leaf and the spices.
Step 2
Season with salt and pepper, mix and add a glass of water. Return the legs to the pot. After it boils, cover the food with wet parchment paper and a lid, lower the heat and simmer for 1 hour or until the chicken is well cooked and the sauce has thickened.
Step 3
When the food is almost ready, boil the tagliatelle in plenty of salted water, according to the instructions on the package. Strain them and cover them with the melted butter.
Step 4
Serve the tagliatelle on plates with a chicken leg, sauce and sprinkle with cheese.
READ MORE: Fishballs with garlic beetroot salad.