Braised chicken with Greek pasta

AKA Kotopoulo Me Hilopites

Mar 26, 2025

∙ Paid

As the weather begins to cool a little, I find myself really craving comforting one pan dishes that feel nourishing and satisfying.

A few weeks ago at a beautiful lunch at Julie Restaurant , Chef Ella Mittas cooked a divine dish of King Prawn and Trahanas (a cracked grain made with yoghurt) insprired by her trip with Eurail. Later that week, I found myself in the pasta aisle at my local Greek deli.

I forgot how much I love Hilopites, the small squares of pasta made with flour, egg and milk. It’s something I always order out at a Greek restaurant and is a really firm favourite. It soaks up all the flavour of whatever it is you are cooking it in and so comforting. If you can’t find them, something like an Italian Quadretti or another small pasta shape would work well. Hilopites are also made with some milk in the dough, so do try and find them if you can as they are a little different to regular pasta.

And so today, I share with you a pretty classic recipe for Kotopoulo Me Hilopites (Braised chicken with Greek pasta). This is one of those dishes that is just so simple to make, yet so rewarding with flavour and comfort. I can’t say it’s a completely classic recipe, but it’s how I like to eat it at home.

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Some great Easter recipes coming next week, which I think you will love!