Chicken Giouvetsi with Orzo

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  • 1 ½ lb. chicken cut into big pieces
  •  ½ cup of olive oil
  • 1 cup wine
  • 2 cloves of garlic, crushed
  • 2 cups of krithiraki (orzo)
  • ½ cup canned tomato sauce
  • 7 cups of chicken stock
  • Salt and pepper to taste
  • Freshly grated Greek cheese such as kefalograviera

Preheat oven to 180oC. Rub the chicken with oil and season it with salt and pepper. Rub with garlic cloves. Place chicken in tray, pour wine on top, two cups of stock. Put tray in the oven. Let chicken roast from both sides for 2 hours. Add stock if needed.  Pour tomato sauce seasoned with salt, pepper and 2 teaspoons sugar. Let boil for 15 minutes. Add 5 cups of stock, let boil for 15 minutes. Add kritharaki in mixture of stock and tomato sauce and let cook, stirring regularly for 20 minutes, or until pasta is cooked. Remove from oven. Let stand for 10 minutes. Put in large serving dish. Top kritharaki with grated cheese and serve.

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