spelt wholegrain pasta with chicken thighs cooked in tomato sauce

Chicken thighs, cooked slowly in the pan with tomato sauce, is one of my favourite dishes. I will add fresh or dry fruit and carrots or other roots, depending on my mood. I usually serve it with rice but this time I cooked some spelt wholegrain spaghetti to accompany it.

Ingredients

2 organic chicken thighs, no skin , no bone
2 cloves of garlic
1/2 glass of wine
1/2 chopped tomato can
1 tsp of sugar
250 ml vegetable broth
2 carrots cut into sticks
2 plums cut into cubes (or dry prunes)
4 black peppers
1 star anice

After I have washed the chicken thighs and dried them up on kitchen paper, I heat a Tbsp of olive oil in a thick-based pan and saute the garlic to let its flavour and aroma come out. I will turn the heat to medium and cook the chicken thighs, turning them on each side till they get brown. I pour in the wine and let it simmer, stirring everything together once ( i dont want the meat to break). While the sauce is reducing i add the chopped tomatoes, the tomato paste, the broth, the star anice and the teaspoon of sugar to prevent the bitterness. After it comes to a boil, I give it a good stir , turn the heat down and let it simmer , checking now and then the sauce and stirring it carefully. After 30 minutes, I will add the carrots and prunes ( or the plums) and let the food cook for another half an hour.