Chicken parts in red sauce with macaroni

This tasty recipe is thanks to my aunt Niki. I simply love it.

We will use 2 chicken breasts and 2 chicken legs with their skin. Skin is vital as it makes the food much tastier. Ideally, the parts will be somewhat fatty – the more fat the tastier! Regarding the pasta, you may use fusilli, penne, (mini) farfalle, or any other kind of macaroni you fancy; definitely not spaghetti. A pressure cooker (as always) will save us considerable time.

The ingredient are:

  1. Chicken parts (as above)
  2. 450gr. of pasta
  3. 1/2 lemon
  4. Olive oil
  5. 1 large onion
  6. 1 clove of garlic
  7. 1/2 glass of wine
  8. 1 can of chopped tomatoes
  9. 1/2 green pepper (sliced)
  10. 1 teaspoon of butter (optional)
  11. salt, pepper

Step 1: Prepare the chicken

  • We cut the chicken parts into halves, wash them under the tap and then we gently rub them with the lemon.
  • We add olive oil to the pressure cooker so that its bottom is covered and turn on the hob on low fire. We place the chicken parts into the cooker one-by-one and sizzle them until they brown on all their sides.
  • Take all chicken parts out of the cooker and add the finely chopped onions and garlic. Sizzle them until the onion browns.
  • Add the chicken back into the cooker and the wine.
  • After 1-2 minutes add the canned tomatoes, the sliced pepper, salt & pepper to taste.
  • Add few more water and let the chicken cook for 10 minutes in the pressure cooker, or around 45 minutes in a usual cooker. You may also add half a teaspoon butter if the chicken is not fatty enough.

Step 2: Cook the pastas and finish in the oven.

  • As soon as the chicken is ready, take the chicken parts out and add the pasta.
  • Add few water – only if necessary! Our aim is that we should not drain the pasta!
  • Preheat the oven to 170 degrees. Fan assisted ovens should be a bit less.
  • When almost ready (try them to find out!), add the pasta into a tray and on top of the pasta add the chicken parts.
  • Leave them in the oven for 10-15 minutes and serve.

Not that hard right? I will attach a photo here soon!

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