1 teaspoon salt

1/8 teaspoon pepper

1/4 cup salad oil

1/2 cup chopped onion

1 clove garlic, minced

2 cans (16 oz. each) tomatoes

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato puree

2 tablespoons snipped parsley

2 teaspoons salt

1 teaspoon basil

1/4 teaspoon pepper

7 or 8 oz. spaghetti, cooked & 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 except 3 tablespoons fat.  Add onion and garlic; cook and stir until onion is tender.  Add chicken and remaining ingredients, except spaghetti and Parmesan cheese.  Cover tightly; cook chicken slowly 1 to 1-1/2 hours, or until tender, stirring occasionally and adding water if necessary.  Skim off excess fat.

 

Serve on spaghetti; sprinkle with Parmesan cheese.