| 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
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”