Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Boiler-fryer chicken -- cut |
| \N \N | Up |
| ¼ cup | Salad oil |
| 1 each | Onion -- chopped |
| 8 ounces | Cans tomato sauce |
| 1 teaspoon | Dried oregano -- crushed |
| ¼ teaspoon | Dried thyme -- crushed |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 \N | Clove garlic -- minced |
| 2 tablespoons | Dry red wine |
| 2 ounces | Can sliced mushrooms -- |
| \N \N | Drained |
| \N \N | Cooked spaghetti |
| \N \N | Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
In large skillet or slow-cooking pot with browing unit, brown chicken in hot oil. Drain. In slow-cooking pot, combine chicken with onion, tomato sauce, oregano, thyme, salt, pepper, garlic and wine. Cover and cook on low 4 to 5 hours. Stir in drained mushrooms. Spoon over hot cooked spaghetti.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking