MATERIALS

1 rooster around 1 1/2 pound sliced into portions

3 tablespoons olive oil

5 tablespoons butter

2 onions, chopped

800 gr. chopped tomatoes

1 glass of wine or Ouzo

100 gr. Greek Yellow Salty Cheese (KEFALOGRAVIERA) grated

2-3 cloves garlic, chopped

500 gr. spaghetti

salt

pepper


RECIPE:

Wash, cut and season the portions of rooster.

In a pan heat the olive oil with a tablespoon of butter.

Saute the chicken with onions and garlic until golden.

Pour in wine or ouzo.

Add the tomatoes and then some hot water.

Simmer for 1 hour and 1/4 of an hour or so, until tender.

Boil pasta, drain and saute in the remaining butter.

Serve pasta in individual portions.

Sprinkle with grated cheese and garnish with the rooster sauce.