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Wash the chicken and pat dry.
Season with a teaspoon of the salt and 1/8 teaspoon of the black pepper.
Heat 3 tablespoons of the oil in a skillet or Dutch oven and brown the chicken pieces all over.
Remove the chicken and pour off all but 2 tablespoons of the oil. Add the onion and cook until tender.
Add the chicken, garlic, tomatoes, tomato sauce, tomato paste, the rest of the salt, pepper, and the parsley. Cover and cook over a very low heat for an hour or an hour and a half, until the chicken is tender.
Stir now and then and add some water if necessary.
Skim off the excess fat and serve over the hot, cooked spaghetti with the basil and Parmesan sprinkled over.
(Serves 4)
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