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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
4-5 pound(s) chicken pieces |
1 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1/4 cup(s) salad oil |
1/2 cup(s) onion |
1 clove(s) garlic |
2-16 oz. can(s) tomatoes |
1 8 oz. can(s) tomato sauce |
1 6 oz. can(s) tomato paste |
2 tablespoon(s) snipped parsley |
2 teaspoon(s) salt |
1 teaspoon(s) basil |
1/4 teaspoon(s) pepper |
7-8 ounce(s) spaghetti, cooked and drained |
grated parmesan cheese |
Directions:
1. Wash chicken pieces and pat dry. Season with 1t. salt and 1/8 t. pepper. In large skillet or dutch oven, brown chicken in oil. remove chicken. Pour off all but 3 T. fat. Add onion and garlic:cook and stir until onion is tender. Stir in Chicken and remaining ingredients except spaghetti and cheese. Cover tightly, cook slowly 1-1/2 hours or until tender, stirring occasionally and add water if necessary. Skim off excess fat. Serve on spaghetti, sprinkle with Parmesan cheese.
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