2 1/2 to 3 lb. frying chicken, cut up
3 tbsp. oil
1 tsp. salt
1 tsp. Italian seasoning or oregano leaves
1/8 tsp. pepper
1 med. onion, sliced or chopped
2 minced garlic cloves
15 oz. can tomato sauce
6 oz. can tomato paste

In large skillet or Dutch oven, brown chicken in hot oil; drain excess oil. Stir in remaining ingredients. Simmer, covered, 45-50 minutes or until tender. Serve over spaghetti if you like.