4 haunches of chicken (or 1 chicken cut into pieces)
4 garlic cloves, finely chopped
125 ml (1/2 cup) carrots, finely chopped
125 ml (1/2 cup) celery, finely chopped
125 ml (1/2 cup) onion, finely chopped
2 large ripe tomatoes, in wedges
5 ml (1 teaspoon) allspice
15 ml (1 tablespoon) mountain oregano*
2 cinnamon sticks
1.25 l (5 cups) chicken broth
250 ml (1 cup) hilopites (or 400 g of egg noodles)
Fleur de sel
Fresh ground black pepper
Reggiano Parmesan cheese, freshly grated
Gremolata
1 lemon, zest and juice
Zest of 1 orange
2 garlic cloves, crushed
30 ml (2 tablespoons) parsley, finely chopped
30 ml (2 tablespoons) mint, finely chopped
– At the last minute, mix all ingredients and set aside.
Steps
— In a heavy saucepan, heat oil on medium heat. Season chicken to taste and brown well. Remove the chicken from the saucepan and
set aside.
— Add garlic, carrots, celery and onion and simmer all vegetables for 2 minutes. Add the tomatoes, allspice, oregano and cinnamon. Moisten with the broth, add the chicken, cover and simmer at low heat for 1h30.
— Delicately remove the chicken from the saucepan and keep warm. Bring the broth to a boil. Add the hilopites stirring frequently, and cook at low heat until the pasta has absorbed almost all liquid.
You might need to add a small quantity of water or broth until
pasta is totally cooked.
FINALE — Serve the hilopites in a bowl, place a piece of chicken on top and garnish with gremolata. Sprinkle with fleur de sel and pepper. Delicious with Parmesan cheese.
NOTE — This dish will fill your kitchen with truly inviting aromas.
* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.
