This Greek dish has been in Nikki Daigel’s family for generations. She uses little pasta squares called hilopites (or regular egg noodles), cooking them in the braising liquid in the final minutes.
|3||tablespoons olive oil|
|8||skinless, boneless chicken thighs (about 1¾ pounds), trimmed
of excess fat
|Salt and black pepper, to taste|
|Pinch of crushed
|2||tablespoons tomato paste|
|4||cups chicken stock|
|8||ounces hilopites or egg noodles|
|4||ounces feta cheese
1. In a large flameproof casserole over medium-high heat, heat the oil. Sprinkle the chicken with salt and pepper. Brown it in two batches for about 3 minutes on a side. Transfer to a plate.
2. Lower the heat to medium and add the onion and red pepper. Cook, stirring occasionally, for about 8 minutes or until the onion starts to turn golden. Stir in the tomato paste and cook, stirring, for 1 minute.
3. Stir in 1 cup of stock, scraping the pan to loosen any browned bits. Add the remaining 3 cups stock and bay leaves. Turn the heat to high and bring the liquid to a boil. Taste the cooking liquid for seasoning and add salt and black pepper, if you like.
4. Return the chicken and any juices that accumulated on the plate to the pot. Reduce the heat to medium, cover the pan, and simmer for 15 to 20 minutes or until the chicken is just cooked through.
5. Add the noodles to the pot and cook, uncovered, stirring often so they don’t stick to each other, for 6 to 10 minutes or until tender. Serve in shallow bowls, with feta cheese on the side. Adapted from Nikki Daigel