The night before you wish to cook with chicken, clean the pieces well and rub with lemon juice and sea salt. Place in a ceramic dish and place in the refrigerator, uncovered. 

The next day, heat a saute pan with a little extra virgin olive oil or a mixture of sheep milk butter and extra virgin olive oil. Fry the chicken pieces until golden and set aside. 

Heat a large casserole pot with 5 tablespoons of extra virgin olive oil. Add the garlic cloves and cook until the oil becomes aromatic (but do not let them burn). At this point, you can remove the garlic cloves, or if you are a fan - leave them in. Add the grated onion and saute until aromatic. Add the wine and let the alcohol evaporate. Finally, add the chilli puree, grated tomato and around one wine glass of water. Bring to the boil and simmer for around 10 minutes. Then add the chicken pieces. The sauce should cover the pieces. Bring back to the boil, reduce the heat and simmer, partially covered, for around one hour or until the chicken is falling-off-the-bone tender. At this point, if the sauce is a little watery (and it will depend on your tomatoes), remove the chicken pieces and bring the sauce back to the boil to reduce a little. Return the chicken pieces to the sauce to keep warm.

Meanwhile, bring a pan of salted water to the boil and cook your hilopites according to the packet instructions (generally around 10 mins) until al dente. Drain well and mix the noodles with a little melted sheep milk butter. 

Serve a bowl of hilopites topped with chicken pieces and sauce. Also bring a bowl of grated hard sheep's milk cheese to the table and let everyone help themselves