Yield: 4 Servings
|4 pounds||Broiler-fryer chicken; cut up , (up to 5)|
|¼ cup||Salad oil|
|½ cup||Chopped onion|
|1 \N||Clove garlic; minced|
|1 can||Tomato sauce|
|1 can||Tomato paste|
|2 tablespoons||Parsley snipped|
|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