4 chicken, legs
2 tablespoon(s) olive oil
1 onion
1-2 clove of garlic
1 teaspoon(s) granulated sugar
1 pinch chili flakes
2 bay leaves
50 g white wine
1 chicken bouillon cube
1 1/2 liter water
zest, of 1 lemon
juice, of 1/2 lemon
250 g sweet trahana pasta
For the croutons
6 slices sandwich bread , stale
1-2 tablespoon(s) olive oil
1 clove of garlic
2 tablespoon(s) butter
1 tablespoon(s) thyme
To serve
100 g feta cheese
1 tablespoon(s) thyme
1 teaspoon(s) olive oil


1.Place a pot over high heat.
2.Cut the legs in half by cutting them in between the joints and add salt, pepper, and olive oil.
3.Add the chicken legs into the pot, and sauté for 3-4 minutes on both sides, until golden.
4.Finely chop the onion and the garlic.
5.Remove the chicken from the pot and set it aside.
6.Transfer the same pot on heat and add the onion, garlic, sugar, chili flakes, and bay leaves.
7.Deglaze the pot with the wine and as soon as it evaporates, add the bouillon cube, water, lemon zest and juice, salt, pepper, and the chicken.
8.Close the pot’s lid, lower the heat to medium, and boil for 50-60 minutes.
9.Remove the chicken with a slotted spoon, transfer into a bowl, and cover with plastic wrap so that it won’t lose its moisture.
10.In the pot with the sauce, add the trahana and simmer for 5-7 minutes.
11.For the croutons
12.Place a frying pan on high heat.
13.Cut the bread into cubes.
14.In the frying pan add the olive oil, the whole garlic, the bread, butter, thyme, and sauté for 3-4 minutes, until golden.
15.Add salt, pepper, and remove from the heat.
16.To serve
17.Serve the trahana with the chicken, the feta cheese crumbled, thyme, pepper, and olive oil.

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