Yield: 8 Servings
|1 \N||(4.5-5 pound) stewing hen|
|4 cans||Tomato paste|
|1 can||(large) tomatoes|
|1 cup||Olive oil|
|1 \N||Very large onion; chopped fine|
|\N \N||Leaves from 3 ribs celery|
|2 tablespoons||Italian seasoning|
|4 \N||Cloves garlic; minced|
|\N \N||Salt & pepper to taste|
|3 quarts||Hot water|
Wash and cut up chicken into 10 pieces; salt and pepper; set aside to be used later.
Put olive oil into a large pot; saut onion, celery leaves and garlic slowly for 10 minutes. Add tomato paste, tomatoes, Italian seasoning and sugar. Cook on a slow fire, stirring constantly to prevent scorching. Add 3 quarts of hot water, mix well and salt and pepper to taste. Continue to cook over a low fire, stirring occasionally.
In a separate pot, fry chicken. When fried, put into gravy that is cooking. Raise heat to medium and continue cooking for two hours or more.
Serve over spaghetti with grated cheese. Any fowl or meat can be used in this recipe.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .