👨‍🍳 Instruktioner

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken from the pot and set aside.

   ⏱️ 10m

   💡 Proffstips: Browning the chicken adds flavor.
3. 3

   Add the chopped onion to the pot and sauté until softened and translucent.

   ⏱️ 5m
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1m

   💡 Proffstips: Be careful not to burn the garlic.
5. 5

   Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly.

   ⏱️ 3m

   💡 Proffstips: This step adds depth of flavor to the sauce.
6. 6

   Stir in the tomato paste and cook for 1 minute.

   ⏱️ 1m
7. 7

   Add the canned crushed tomatoes, bay leaf, dried oregano, salt, and pepper. Stir to combine.

8. 8

   Return the chicken pieces to the pot. Add enough chicken broth to almost cover the chicken.

9. 9

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, or until the chicken is tender.

   ⏱️ 45m

   💡 Proffstips: Check occasionally to ensure the liquid hasn't evaporated; add more broth if needed.
10. 10

    Add the Xylopites pasta to the pot and stir to combine. Cook for another 15-20 minutes, or until the pasta is cooked through and has absorbed some of the sauce. Add more chicken broth if the sauce becomes too thick.

    ⏱️ 20m

    💡 Proffstips: The pasta should be tender but not mushy.
11. 11

    Remove the bay leaf before serving. Serve hot, garnished with grated Kefalotyri cheese.