Sprinkle salt and freshly ground pepper over the chicken pieces. Heat 6 tbsp. olive oil in a saucepan and sauté the chicken for 5-6 minutes, on all sides, until golden brown.
Add the onion and pepper and sauté for 3-4 minutes until soft.
Add the garlic, the paprika and the bay leaf and sauté for 1-2 minutes. Pour in the wine and allow the alcohol to evaporate.
Add the tomatoes and the sugar, some salt and freshly ground pepper and lower the heat. Cover with lid and allow the chicken to simmer for about 50 minutes, until the sauce thickens.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Matsata Golden Line. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.
Serve the pasta hot with the chicken, its sauce, chopped fennel and grated graviera cheese.