Chicken with sun-dried tomato sauce and thick spaghetti

from chef Vangelis Driskas

For 4 portions

• 4 fresh organic chicken legs BIOGRECO
• 1 packet of thick spaghetti
• 2 dry chopped onions
• 2 cloves grated garlic
• ½ cup (125 ml) of white wine
• 500 gr. ripe grated tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons dry basil
• 2 teaspoons dry thyme
• 1 tablespoon sugar
• 10 sun-dried chopped tomatoes
• Olive oil
• Salt and pepper

Directions:

Season the chicken legs and sauté them in ½ cup of olive oil. When they turn brown, add the onions and the garlic. Leave them for 4-5 minutes at medium heat and de-glaze with the wine. Mix, leave them for a few minutes until the wine evaporates and add the chopped tomatoes, the tomato paste, the sun-dried tomatoes, the thyme, the basil, the sugar, the salt and the pepper. Add ½ litre warm water and cook it in low heat for 1 hour.

Boil the spaghetti in salted water according to the time mentioned on the packing and strain them.

Serve the spaghetti with the sauce and the chicken legs.