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You can also make this dish with beef or lamb.

Ingredients:

• 1 whole chicken in pieces
• 1 packet of strained tomatoes
• 2 tablespoons tomato puree
• 1 chopped onion
• 700 ml water
• Olive oil
• Salt and pepper
• Pinch of cinnamon, cloves and / or allspice
• Small amount of freshly grated nutmeg

Preparation:

1. Season the chicken with salt and pepper and fry in olive oil until brown.
2. Heat the olive oil in a frying pan and fry the onion, add the tomato puree and fry for 1 minute. Add the pomodoro passato and possibly some grated ripe tomatoes ( without skin ) together with 700 ml water. Add all the spices and bring the sauce to the boil. Add the chicken and stew it for about 1 hour on low heat, until it is cooked and falls apart a little.
3. Stir regularly during the cooking process.
4. Serve with this dish pasta, rice or, in winter, mashed potatoes. A Cuvee Lantides red wine is an excellent match for this dish.

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