4 to 5 lbs. broiler-fryer chicken, cut up
1 tsp. salt
1/8 tsp. pepper
1/4 c. oil
1/2 c. chopped onion
1 clove garlic, chopped
2 (16 oz.) cans tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tbsp. parsley
2 tsp. salt
1 tsp. basil
1/4 tsp. pepper
8 oz. spaghetti, cooked and drained

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 of oil. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti.

Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water, if necessary. Skim off any excess fat. Serve on spaghetti, sprinkle with Parmesan cheese, if desired.