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Categories:
cooking oil broiler-fryer onions garlic tomatoes green peppers bay leaf salt pepper celery oregano tomato sauce directions
Viewed: 126 - Published at: 3 years agoIngredients
- 1/4 c. cooking oil
- 1 broiler-fryer (about 2 1/2 lb.), cut up
- 2 onions, sliced
- 2 cloves garlic, minced
- 3 tomatoes, cored and quartered
- 2 green peppers, sliced
- 1 small bay leaf
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. celery seed
- 1 tsp. crushed oregano or basil
- 1 can tomato sauce (8 oz.)
- 1/4 c. Sauterne
- 8 oz. spaghetti, cooked according to pkg. directions
Method
- Heat oil in a large heavy skillet. Add chicken and brown on all sides. Remove from skillet. Add onions and garlic to oil remaining in skillet and cook until onions are tender, but not brown, stirring occasionally. Return chicken to skillet and add the tomatoes, green peppers and bay leaf.
- Mix salt, pepper, celery seed and oregano; blend with tomato sauce.
- Pour over all. Cover and cook over low heat for 45 minutes.
- Blend in wine and cook, uncovered, for about 20 minutes longer. Discard bay leaf. Put the cooked spaghetti onto a hot serving platter and top with the chicken and sauce.
- Makes about 6 servings.
