Braised Chicken in Aromatic Tomato Sauce

A Taste of Corfu: My Family's Pastitsatha Recipe

The aroma of simmering spices, tender chicken, and rich tomato sauce – that's the memory that floods back to me whenever I prepare pastitsatha. This isn't just a recipe; it's a piece of my family history, a culinary link to my Corfiot heritage. My grandmother, bless her soul, taught me this dish, and it's become a staple in our family, a comfort food that speaks volumes about resourcefulness and the beauty of simple ingredients elevated to perfection.

Pastitsatha, as it's known in Corfu, was born out of necessity. In times when meat was a precious commodity, this braised chicken dish was a testament to making the most of what you had. The fragrant tomato sauce, bursting with the warm notes of cinnamon, cloves, and paprika, transformed humble chicken into a culinary masterpiece. It's a dish that resonates with me on so many levels. It's not just about satisfying hunger; it's about the shared meals, the laughter, and the sense of family that gathered around the table.

The recipe itself is deceptively simple. The magic lies in the slow simmering, allowing the flavors to meld and deepen, creating a rich and savory sauce that coats the tender chicken perfectly. And the perciatelli pasta, those thick, tubular noodles, are the perfect vessel to absorb all that deliciousness. If you can't find perciatelli – believe me, I've been there – don't fret. Spaghetti or another hearty pasta will do just fine. The star of the show is undoubtedly the sauce.

The nutty Kefalotyri cheese, a Greek hard cheese with a flavor profile similar to Parmesan, adds a delightful salty, sharp note that perfectly complements the richness of the sauce and the tenderness of the chicken. This cheese is relatively easy to find in Greek markets or specialty food stores, and if you can't find it, a good quality Parmesan can serve as a worthy substitute.

Making this dish is a journey, a slow, deliberate process that encourages mindfulness. It is a chance to reconnect with your roots and discover the simple pleasures of wholesome cooking. From the careful browning of the chicken to the gentle simmering of the sauce, each step is an opportunity to engage with the food, to appreciate the process, and to create something truly special. It's a recipe that allows for experimentation; adding a little more or less of your favorite spices to tailor it to your tastes.

More than just a meal, pastitsatha is a story. It's a story of resourcefulness, tradition, and family. It's a story that's best shared over a steaming bowl of pasta, with loved ones gathered around, savoring each bite and the warmth of the moment. And that, in itself, is worth more than any recipe could ever convey. So, gather your ingredients, put on some relaxing music and allow yourself to get lost in the beautiful flavors of Corfu. The reward is a meal that nourishes not just the body but also the soul.

This dish reminds me of summers spent in Corfu with my yiayia (grandmother). Her kitchen was always the heart of the home, filled with the sounds and scents of her cooking. Pastitsatha was her signature dish, a warm hug on a plate. Now, years later, every time I make it, I feel her presence in my kitchen, guiding my hands and reminding me of the love and care she poured into every dish. It's a legacy I am proud to carry on, a culinary tradition that binds me to my past and nourishes my present.

Beyond the deliciousness, pastitsatha is a testament to the simplicity and elegance of Mediterranean cooking. It's a lesson in transforming everyday ingredients into something truly extraordinary. It highlights the importance of fresh, high-quality ingredients and the magic that happens when you allow flavors to develop slowly and deliberately. And isn't that what cooking is all about? It's about more than just sustenance; it's about creating memories, sharing experiences, and connecting with something deeper than ourselves.

Step-by-step

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
• Place chicken on platter.
• Add onions to Dutch oven; sauté until tender, about 5 minutes.
• Add spices; stir until fragrant, about 1 minute.
• Stir in tomatoes and their juices and water.
• Return chicken to Dutch oven.
• Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil.
• Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
• Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
• Season with salt, pepper and more vinegar, if desired.
• Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain.
• Transfer pasta to platter.
• Top with chicken, sauce and cheese.