| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Chicken, Family & fr | 4 | Servings |
INGREDIENTS
| 4 | lb | Broiler-fryer chicken; cut up , (up to 5) |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Salad oil |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 2 | cn | Tomatoes |
| 1 | cn | Tomato sauce |
| 1 | cn | Tomato paste |
| 2 | tb | Parsley snipped |
| 2 | ts | Salt |
| 1 | ts | Basil |
| 1/4 | ts | Pepper |
| 8 | oz | Spaghetti; cooked and drained |
| Grated parmesan cheese |
INSTRUCTIONS
Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 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 1 1/2 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@wf.net> on Apr 21, 1998
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