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Categories:Viewed: 6 - Published at: 7 years ago
Ingredients
- 4 to 5 lb. broiled fryer chicken, cut up
- salt and pepper to taste
- 1/4 c. salad oil
- 1/2 c. chopped onions
- 1 clove garlic, minced
- 2 (16 oz.) cans tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 2 Tbsp. snipped parsley
- 1 Tbsp. basil
- 7 or 8 oz. spaghetti, cooked and drained
Method
- Wash chicken pieces and pat dry.
- Season with salt and pepper. In large skillet or Dutch oven, brown chicken in oil, then remove.
- Pour off all but 3 tablespoons fat.
- Add onion and garlic.
- Cook and stir until onion is tender.
- Stir chicken and remaining ingredients, except spaghetti and cheese.
- Cover tightly. Cook chicken slowly 1 to 1 1/2 hours or until tender. Stir occasionally, adding water when necessary.
- Skim off excess fat.
- Serve on spaghetti, sprinkle with Parmesan cheese.
- Serve with dilled zucchini and garlic bread.
