INGREDIENTS
For the chicken
- 4 kg chicken, in pieces
- 1 kg canned tomato, sliced & diced
- 100 gr canned tomato paste
- 2 medium onions, minced
- 120 ml olive oil
- 200 ml white wine
- 1 cinnamon stick
- 5 allspice berries, whole
- 1 bay leaf
- freshly ground pepper, salt
For the trachanas
- 1 kg of sour trachanas
- 2 Florina peppers, diced
- 4 carrots, diced
- 4 zucchinis, diced
- 2 spring onions, finely cut
- 80 ml olive oil
- 100 ml white wine
- 1 lt chicken or vegetable broth freshly ground pepper, salt
- 1 bunch of parsley, chopped
- grated gruyere or kasseri cheese
PREPARATION
The chicken
First, brown the chicken parts in hot olive oil, until well seared on all sides. Remove the chicken from the pot. Sauté the onions. Add the chicken and the tomato paste and douse in white wine. Season to taste. Then, add the diced tomato, the cinnamon stick, the allspice berries and the bay leaf. Cook and stir over medium heat. If needed, add water. Cook until the sauce thickens.
The trachanas
In a frying pan, sauté the peppers, the carrots, the zucchinis and the spring onions with olive oil. Add the trachanas and stir occasionally so it does not stick to the bottom of the pan. Pour in the rest of the wine and allow to evaporate. Add the broth and let it simmer. Season with salt and pepper to taste.
TO SERVE
Place the trachanas on a plate and top it with the chicken and its sauce. Sprinkle with parsley and grated cheese.
For a spicier taste
add chilli to the trachanas and serve with a side dish of yoghurt.
ALTERNATIVE
the recipe can be done using bulgur wheat, instead of trachanas
