4 to 5 lb. frying chicken, cut up
1 tsp. salt
1/8 tsp. pepper
1/4 c. salad oil
1/2 c. chopped onion
1 clove garlic, minced
32 oz. canned tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tbsp. snipped parsley
2 tsp. salt
1 tsp. basil
1/4 tsp. pepper
1/2 lb. cooked spaghetti
Grated Parmesan cheese

Wash chicken, pat dry. Season with teaspoon of salt and 1/8 teaspoon pepper. In large 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 remaining ingredients except spaghetti and cheese. Cook sauce over medium heat 45 minutes. Add chicken, cover and cook until chicken is tender, 30 to 45 minutes. Skim excess fat. Serve on spaghetti, sprinkle with cheese. Serves 4 to 6.