Ingredients: 4 chicken thighs 1 onion grated 1 large clove of garlic minced 3 tomatoes chopped up or 1 can of tomatoes 1/2 teaspoon concentrated tomato paste 4 tablespoonfuls olive oil 1 wine glass white wine Salt, pepper 2 ½ cups noodles (small square Greek noodles) or any pasta you like. Grated cheese
Sauté the onion in a couple of tablespoonfuls of oil, and then add the chicken thighs and sauté them for about 5 minutes, both sides. Add the wine and let it boil until it evaporates. Place the thighs in a deep pan with the onion, minced clove of garlic, olive oil, tomatoes, concentrated tomato paste, salt and pepper and a cup of water. Bake them at 180o C for about an hour. When the thighs are done, remove them and put them on a plate.
Add about 2 – 3 cups of water and put the pan back in the oven with some salt and pepper. When the water starts boiling, add the noodles. If you can’t find the small square noodles, you can use any other noodles you like (400 – 500 gr.). Stir well, and put the pan in the oven again. About 3 – 4 minutes later, stir again the noodles so they don’t stick to the bottom of the pan and to each other. Bake, keeping an eye on the water, and you may need to add some more hot water. Cook for about 25 minutes altogether. Taste to see if they are al dente. Towards the end of the cooking time, put the chicken thighs in the pan, on top of the noodles to warm them up.
Serve hot with some grated cheese. A nice mizythra or kefalograviera are perfect with this dish. You can accompany it with a nice Greek salad or a mixed green salad.