| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4.5-5 pound) stewing hen |
| 4 |
cn |
Tomato paste |
| 1 |
cn |
(large) tomatoes |
| 1 |
c |
Olive oil |
| 1 |
|
Very large onion; chopped fine |
|
|
Leaves from 3 ribs celery |
| 2 |
tb |
Italian seasoning |
| 4 |
|
Cloves garlic; minced |
|
|
Salt & pepper to taste |
| 5 |
ts |
Sugar |
| 3 |
qt |
Hot water |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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