Chicken stews are part of the regional cooking all over Greece. What sets this dish apart is the local pasta it is served with, called petoura, a local pasta from Grevena, in Macedonia.
Until a few years ago, petoura, which are either anomalously shaped or wide, slightly curled, relatively short, ribbon-like pieces, were made only at home. Nowadays, they are produced by small workshops and some have gone a step beyond tradition by incorporating regional aromatics like saffron and porcini mushrooms into the pasta dough.You can also substitute papardelle or any wide noodle for traditional petoura. To find the tomatoes, herbs, and olive oil that will make this dish as authentic as can be, go to my online store here