Chicken confetti
4 Servings
Ingredients
| Quantity | 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 | 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 |
| Grated parmesan cheese | ||
Directions
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