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
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.