Spanelli.gr - Traditional Pasta of Epirus

Preparation:

Finely chop the onion and sauté slightly in some oil (ca. 3 tablespoons) over medium heat. Place the well-washed, skinless chicken (boneless chucks may be used, however meat near the bone is softer) and brown it. 

Quench with wine, low heat immediately and leave for a minute to rest. Pour over the tomato and just enough water to cover the chicken. Add some garlic, bay leaves, cloves, spices and salt, then place the lid and let it boil for ca. 3/4 until the chicken gets very tender (i.e. it comes off the bone). 

Remove the lid from the pot, throw in the chilopites, increase heat a bit for 2 minutes and cover the pot again for 2 more minutes. It's ready.