Chicken with Egg Noodles - Weeknight meal

Welcome and introduction to the recipe.

Gather all ingredients: parsley, extra virgin olive oil, crushed tomatoes, oregano, paprika, garlic, feta cheese, cinnamon sticks, tomato paste, onions, chicken stock, egg noodles, salt, pepper, and sugar.

Prepare chicken by removing skin and cutting into about 10 pieces.

Heat a 12-inch cast iron skillet over medium-high heat and add extra virgin olive oil.

Brown the chicken pieces for about 3-4 minutes per side until they develop a crust.

Do not remove the brown bits at the bottom of the pan (fond) as they add flavor.

Add chopped onions to the skillet and sauté with salt and pepper until well cooked.

Add minced garlic and sauté for a couple of minutes until fragrant.

Stir in tomato paste and mix well, ensuring it is fully incorporated.

Add crushed tomatoes, salt, pepper, and a dash of sugar to balance the acidity.

Add oregano, paprika, and cinnamon sticks, and let the mixture cook for a couple of minutes to release flavors.

Pour in enough chicken stock to cover the chicken pieces and cover with a lid.

Simmer for 20 minutes to allow flavors to meld.

Prepare hilopites (Greek egg noodles) or any pasta of choice.

Pour the hot tomato sauce over the cooked egg noodles and mix well.

Nestle the chicken pieces into the sauce and noodles.

Place the skillet in the oven at 400°F (200°C) for about 15-20 minutes.

After baking, check the noodles for doneness (should be al dente) and ensure the chicken is cooked through.

Sprinkle feta cheese and kalamata olives on top of the dish.

Broil for about 5 minutes until the feta is melted and gooey.

Serve and enjoy the dish.

Equipment Needed

Spice Level:

Dietary

Allergens