Chicken Ragù in Tomato Sauce with Karalis Kefalotyri Cheese

Ingredients

• 1 whole chicken, cut into portions
• 1 large onion, finely chopped
• 2 garlic cloves, left whole (optional to remove before serving)
• 500 g grated tomatoes (fresh or canned concassé)
• 1 tbsp tomato paste
• ½ cup dry red wine
• 1 cinnamon stick
• 2-3 allspice berries
• 1 bay leaf
• 200 g Karalis Kefalotyri cheese, diced or coarsely grated
• 500 g braided pasta (or pasta of your choice)
• Extra virgin olive oil
• Salt
• Freshly ground black pepper

Method

1. Brown the chicken

Heat olive oil in a large pot and sear the chicken pieces on all sides until deeply golden brown. Transfer to a plate and set aside.

2. Sauté the aromatics

Using the same pot, sauté the onion and garlic until softened. Add the tomato paste and cook for about 1 minute to release its rich aromas.

3. Deglaze with wine

Return the chicken to the pot and pour in the red wine. Stir while scraping the bottom of the pot to incorporate all the caramelized flavors.

4. Slow cooking

Add the grated tomatoes, cinnamon stick, allspice berries, and bay leaf. Pour in enough hot water to nearly cover the chicken.

Reduce the heat, cover the pot, and simmer gently for approximately 1 hour, or until the chicken becomes tender and the sauce thickens beautifully.

5. Finish with Karalis Kefalotyri

Five minutes before the end of cooking, add the Karalis Kefalotyri cheese and stir gently. The cheese will soften without fully melting, creating rich pockets of flavor throughout the dish.

Cook the pasta

Boil the braided pasta in plenty of salted water until al dente, removing it about 2 minutes before the package instructions indicate.

For extra flavor, toss the cooked pasta with a small amount of butter before serving.

Serving

Arrange the pasta on a serving platter or individual plates and spoon the chicken ragù generously over the top. Finish with extra grated Karalis Kefalotyri cheese for an even richer flavor experience.