If you’re looking for a dish that embodies the rich culinary traditions of Greece, look no further than pastitsada, a beloved specialty from the island of Corfu. This hearty, flavorful stew showcases the island’s unique blend of Italian and Greek influences, making it a standout in Mediterranean cuisine.

Pastitsada has roots that trace back to Corfu’s Venetian past. The Venetians ruled the island for over four centuries, and their culinary influence is evident in this dish. The name “pastitsada” itself is thought to be derived from the Italian word “pastizzada,” meaning braised

Ingredients

1 whole large chicken, cut into pieces
3 onions, cut into slices
3 cloves of garlic, minced
1 can chopped tomatoes
2 tablespoons tomato paste
1 tablespoon granulated sugar
500 ml red wine
4 tablespoons all-purpose flour
salt
pepper
2 cinnamon sticks, whole
6 cloves, whole
6 pieces all-spice
2 bay leaves
1 tsp salt
1 package Greek bucatini pasta
Olive Oil
Greek Kefalotyri cheese , grated

Directions

The chicken should be prepared the 1 day ahead so it can marinate overnight.
Place the chicken in a bowl. Add 1 cinnamon stick, 3 cloves and 3 pieces of all-spice.
Pour in enough wine to cover the chicken. Allow it to marinate overnight.
The following day, drain the chicken and reserve the wine in a separate bowl. Discard the spices.
In a large bowl, combine 4-5 tablespoons of flour, 1 teaspoon of salt and freshly ground pepper. Dry off the chicken from the wine with paper towels. It needs to be as dry as possible so it can brown nicely and not soak too much of the flour.
Add the pieces of chicken to the bowl in batches. Shake bowl to coat. Transfer to a large sieve. Shake to remove excess flour. Make sure the pieces of chicken are completely coated.
Place a large, deep pan over high heat. When it gets very hot, add the oil. Add the chicken in batches and brown nicely on all sides.
When ready, remove from pan and keep warm in a plate.
In the same pan, add some olive oil and sauté the onions and garlic. When softened and golden, add the tomato paste and sauté for another minute while stirring with a wooden spoon.
Add the wine. Allow it to reduce and add the can of chopped tomatoes. Add the chicken and add enough water to cover the pieces halfway, if necessary. Add 1 cinnamon stick, 3 cloves and 3 pieces of all-spice, bay leaf and salt.
Cover and bring to a boil. When it does, lower heat and allow it to simmer for 1 hour or until the chicken is cooked through and the sauce has thickened a bit.
Since the chicken was coated in flour, the sauce might need to be stirred every now and then so that it doesn’t stick to the bottom of the pot. Make sure it is not cooking over high heat.
Boil the pasta in another pot. They will be easier to eat if you cut them into 2 or 3 pieces before boiling. Serve the pasta in a large serving platter. Add the pieces of chicken and sauce over the pasta. Sprinkle with a generous amount of grated Kefalotyri cheese.

Recipe adapted from Akis Petrtzikis

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