Gogges with chicken in tomato sauce

Gogges is the local pasta that is made without eggs and by hand only on a wooden board. They look like shells and are eaten traditionally during the carnival season. Usually, it is served as an appetizer with toasted cheese, but here we have a comfort food as a main dish version.

 

Total time: 2h 30m          Cooking time: 1h 30m          Servings: 6 portions

 

Ingredients


For gogges:

  • 200 gr all-purpose flour
  • 200 gr whole grain flour
  • 1 cup warm water
  • Sea salt (hand-picked from Mani region)

For the chicken:

  • 6 chicken legs
  • 1 big red onion
  • 6 tbsp Eumelia Extra Virgin Olive Oil
  • 2 Eumelia Organic bay leaves
  • 6 big organic tomatoes
  • 2 cloves of garlic
  • Sea salt (hand-picked from Mani region)
  • Black pepper
  • 100 gr Greek gruyere grated

 

Instructions


For gogges:

Pile the flour on to a clean surface and make a well in the middle. Gradually add the water, using a fork to bring the flour in from the outside until it forms a dough.

Knead on a flour-dusted surface for 10 minutes, or until smooth and elastic.

Let the dough rest for 20 minutes

Cut the dough into four so you can work with it one quarter at a time. Cover the rest with a clean damp towel while you work, to stop it from drying out.

Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 2cm chunks.

Hold each chunk with your three fingers on the top and the big finger underneath.

Gently drag the chunk on a wooden surface until it curves and gets the shape of a shell.

Put some flour to a pan and put all the shells in there.

Boil the pasta for 4 minutes or until it starts floating on top of the pot.

 

For the chicken:

Place a large frying pan on a medium heat with 3 tablespoons of olive oil.

Cook in the hot pan for 3 minutes on each side, or until dark and cooked through. Remove the chicken from the pan.

Peel, finely chop and toss onions and garlic in the pan with the left over oil and fat from the chicken. Add the bay leaves. Sauté gently for 15 minutes, or until soft, stirring occasionally. Add the chicken back to the pan and stir.

Grade the tomatoes into a bowl and then toss them into the pan. Season with salt and pepper to your taste.

Cook the chicken into the tomato sauce in medium heat for 30 minutes or until the sauce thickens.

 

Prepare the plate:

Toss some of the gruyere on the bottom of a big plate and put the pasta on the top.

Cover the pasta with the tomato sauce and sprinkle the rest of the gruyere.

Put also the chicken on top of the pasta.

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