Frango À La Filomene

Summary

Ingredients

• 1 skinless chicken, cut into pieces
• 1 large onion (s), cut into cubes
• 5 clove (s) garlic, chopped
• 1 tube tomato paste, for the sauce
• 1 bottle white wine
• 300 g spahetti
• salt and pepper
• Piri-piri or chili
• some parsley, finely chopped
• Olive oil, for searing / roasting
• possibly vegetable broth, instant

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Instructions

1. Heat the olive oil in a saucepan, not in a pan (!), And fry the onion cubes until translucent. After a short time, add the garlic and roast it briefly. Add the chicken, sauté and turn. When the chicken pieces have a nice, brownish crust, deglaze with wine. In this way, any onions that may have been laid loose. Simmer a little and then stir in some tomato paste (a little at the beginning and then see how it turns out; I need a maximum of 3/4 of the tube for the dish). Top up with water until the chicken is well covered. Season to taste with salt, pepper and piri piri and possibly grained vegetable broth.
2. Bring to the boil and add the spaghetti (it is best to break through once in the middle) into the saucepan. You can tell whether you have to add a little liquid (wine or water) to the pasta. As soon as the pasta is done, the dish is ready. Ideally, there shouldn`t be a lot of liquid in the pot now, but almost everything from the pasta. Serve sprinkled with chopped parsley.