CHICKEN FROM KYTHIRA WITH VERMICELLI, TOMATOE SAUCE AND ISLAND HERBS
- 1 chicken chopped into portions
- 1 package vermicelli MISKO
- 1/4 cup olive oil ALTIS / SOLON / ELANTHI
- 1 chopped onion
- 2 cloves garlic
- 2 chopped stalks celery
- 1 rosemary leaf
- 1 thyme twig
- 1 bay leaf
- 1/2 cup red wine
- 1/4 cup balsamic cream with fig «KALAMATA PAPADIMITRIOU»
- 2 packages peeled tomatoes
- salt– pepper
- grated feta cheese «ΔΙΒΑΝΗ»
In a saucepan, heat half of the olive oil ALTIS evenly and turn brown the chicken pieces from all sides for 5΄-6΄.
At the same time heat the remaining olive in a frying pan oil and sauté the chopped vegetables with thyme and rosemary for 5΄-6΄, stirring regularly to avoid turning brown.
Pour the chicken with the wine and the balsamic cream with fig KALAMATA PAPADIMITRIOU and let the alcohol evaporate for 1΄-2΄. Then add the sautéed vegetables, tomatoes and some water.
Salt and pepper, cover the pot and simmer for approximately 45´ until the chicken softens. Remove the chicken pieces and let them cool slightly. Boned the lean and finely chop with a knife or with fingers. Remove the herbs and purée the sauce and the vegetables with a blender.
Taste the salt and the pepper. Place the chopped chicken to the sauce again and simmer over low heat for 5´. Boil the vermicelli in salted water. Drain and drizzle with some olive oil. Place the pasta in a serving dish, sprinkle along with feta cheese «ΔΙΒΑΝΗ» and add the chicken sauce.