Corfu’s Chicken Pastisada

Cook Time 1 hour 20 minutes

Servings 6-8

Ingredients

4 chicken marylands

Sea salt flakes and freshly ground black pepper

2 tbsp extra-virgin olive oil

1 large onion, finely chopped

5 garlic cloves, thinly sliced

2 tbsp tomato paste

3 fresh bay leaves

1 tbsp thyme leaves

1 tsp dried oregano

2 cinnamon sticks

6 allspice berries

3 whole cloves

250ml (1 cup) red wine

400g can crushed tomatoes

320g gluten-free casarecce (or other chunky pasta)

Handful of flat-leaf parsley leaves, finely chopped

Grated mizithra cheese or parmigiano reggiano, to serve (optional)

Method

Season the chicken with salt and pepper.

Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and sear, turning occasionally, for 10 minutes until browned all over. Set the chicken aside in a bowl.

Reduce the heat to low, add the onion and a generous pinch of salt to the pan and sauté, stirring occasionally, for 5 minutes to soften. Stir in the garlic, tomato paste, bay leaves, thyme, oregano, cinnamon, allspice, cloves and a pinch of pepper and sauté for 2 minutes.

Deglaze the pan with the red wine, stirring to release any caramelised bits caught on the base, and simmer for 2–3 minutes until reduced by half. Tip in the tomatoes and 125 ml (½ cup) water and stir to combine. Return the chicken and resting juices to the pan, cover and simmer for 30 minutes. Uncover the pan and simmer for another 30 minutes to thicken the sauce. Taste and adjust the seasoning with extra salt or pepper if required.

When the chicken is almost ready, cook the pasta according to the packet directions until al dente. Drain, then tip the pasta directly into the sauce (save some pasta water in case you need it to thin out the sauce). Gently stir to combine. Scatter on the parsley and serve with the cheese (if using).

NOTE: You can replace the marylands with six skinless chicken thighs if preferred.