Corfu’s Pastitsada Chicken in Rich Tomato Sauce

Chicken in rich tomato sauce
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Recipe courtesy of Gluten-Free Mediterranean by Helen Tzouganatos, Macmillan, RRP $49.99

Corfu, one of the lush green Ionian islands, sits west of mainland Greece. Historically, the island was ruled by the Venetians, so it retains a strong Italian influence in both food and architecture. Pastitsada, one of Corfu’s most iconic dishes, is derived from the Venetian dish pastizzada – a tomato-based stew made with chicken or beef and scented with a warming aromatic mix of allspice, cinnamon, bay leaf and clove. Traditionally served with thick strands of bucatini, I have prepared mine with gluten-free casarecce, but feel free to use any chunky pasta shape to soak up the stunning sauce. This is a rich and comforting family dish that will leave your house smelling amazing.

Chicken in rich tomato sauceDFO, GF SERVES 4

Ingredients

  • 4 chicken marylands
  • sea salt flakes and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 5 garlic cloves, finely sliced
  • 2 tablespoons tomato paste
  • 3 fresh bay leaves
  • 1 tablespoon thyme leaves
  • 1 teaspoon dried oregano
  • 2 cinnamon sticks
  • 6 allspice berries
  • 3 whole cloves
  • 250 ml (1 cup) red wine
  • 400 g can crushed tomatoes
  • 320 g gluten-free casarecce (or other chunky pasta)
  • handful of flat-leaf parsley leaves, finely chopped
  • grated myzithra cheese or parmigiano reggiano, to serve (optional)

Method

  1. Season the chicken with salt and pepper.
  2. 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.
  3. 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 black pepper and sauté for 2 minutes.
  4. 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 (1⁄2 cup) of 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.
  5. 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 cheese (if using) and serve.

NOTE

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

 

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