Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Broiler-fryer chicken; cut up , (up to 5) |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ cup | Salad oil |
| ½ cup | Chopped onion |
| 1 \N | Clove garlic; minced |
| 2 cans | Tomatoes |
| 1 can | Tomato sauce |
| 1 can | Tomato paste |
| 2 tablespoons | Parsley snipped |
| 2 teaspoons | Salt |
| 1 teaspoon | Basil |
| ¼ teaspoon | Pepper |
| 8 ounces | Spaghetti; cooked and drained |
| \N \N | Grated parmesan cheese |
Wash chicken pieces and pat dry. Season with 1 Tsp. salt and ⅛ Tsp.
pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. 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 chicken slowly 1 to 1½ hours or until tender, stirring occasionally and adding water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998