Fide Soupa: Cypriot Vermicelli Soup

A bowl of comfort, healing and home. This soup is a Cypriot classic, simple yet deeply nourishing. Traditionally made with just vermicelli in chicken stock, it was given to us as children from a young age and is still thought of as a cure for all ailments. Here, I’ve lifted the original with tender chicken, carrot, celery and spring onion, while still keeping the soul of the dish intact.
A squeeze of lemon at the end gives it a bright, restorative flavour, just as I remember from childhood.

For the stock
2 chicken thighs, bone-in and skin-on
1 medium carrot, cut into chunks
1 stick celery, cut into chunks
1 bay leaf
A little sea salt flakes
A few black peppercorns

For the soup
2 litres chicken stock (from above)
1 chicken stock cube
1 medium carrot, finely chopped
2 celery stick, and leaves, finely chopped (remove fibres first)
4 spring onions, finely chopped
1 tbsp finely chopped parsley
100g vermicelli, broken into short lengths
Juice of 1 large lemon
Salt and white pepper, to taste
For decoration: Paprika

Method
Prepare the stock: Rinse the chicken and place in a saucepan with carrot, celery, bay leaf, peppercorns and a little salt. Cover with cold water, bring to the boil, skim any impurities, then reduce heat and simmer until the chicken is tender.
Remove the chicken and set aside. Strain the stock through a sieve, discarding the vegetables, leaving a clear broth.
Make the soup: Return the broth to a clean saucepan and bring to the boil. Add the stock cube, finely chopped carrot, celery and spring onions. Simmer gently for 10 minutes until the vegetables are tender.
Shred the chicken into bite-sized pieces and add to the soup along with the vermicelli. Cook for 5 minutes, until the pasta is soft.
Stir in the lemon juice, and parsley, taste and adjust the seasoning.
Ladle the warm soup in bowls, sprinkle the rim of the plate with paprika and serve piping hot.

Kotopoulo Metismeno: Drunken Chicken in Brandy and Cream Sauce

You will not find many Greek or Cypriot recipes using fresh cream; however, it was very popular amongst my customers at the Kosmos Taverna where we have named it ‘Kotopoulo Methismeno’ My customers often ask me how did we get the chicken drunk? So I tell them we give them Greek wine to drink! He!

Ingredients
4 x 175g (6oz) chicken breasts, skinned
50g (2oz) butter
2 tbsp olive oil
Salt and freshly ground black pepper
2 shallots, finely chopped
2 cloves garlic, grated
4fl oz. (½ glass) Greek brandy (Metaxa if possible)
7fl oz. (1 glass) dry white wine
½ cup chicken stock, made with 1 stock cube
2 tsp sugar
300ml (½ pint) double cream
25g (1oz) toasted flaked almonds (optional)

Method
Score each chicken breast with a sharp knife in three places and season with salt and pepper.
Heat the butter and olive oil in a large heavy-based frying pan, which is large enough to accommodate all the chicken breasts.
Fry the chicken on a medium heat for about 6–7 minutes on each side until golden brown. Remove chicken and drain most of the oil from the pan, add the shallots and garlic and sauté for a few minutes to soften the shallots, then pour in the brandy and flambé. Have a saucepan lid ready to extinguish the flames if necessary.
Add the wine, bring to the boil, add the chicken stock, allow to come to the boil and to reduce and then stir in the fresh cream and sugar.
Return chicken to the pan and cook gently and allow the sauce to reduce and the chicken to cook through, approximately 15 minutes, taste the sauce and adjust the seasoning if needed.
Serve garnished with toasted flaked almonds and accompanied by new potatoes or mash and vegetables of your choice or rice.
Serves 4