4-5 pounds broiler-fryer chicken, cut up
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (16 ounce each) tomatoes
1 can (8 ounce) tomato sauce
1 can (6 ounce) tomato paste
2 tablespoons snipped parsley
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
7 or 8 ounces spaghetti, cooked and drained
Grated Parmesan cheese
Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons 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, shifting occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese. 4-6 servings.
