4 to 5 lb. broiler-fryer chicken, cut up
1 tsp. salt
1/8 tsp. pepper
1/4 c. salad oil
1/2 c. chopped onion
1 clove garlic, minced
2 cans (16 oz. each) tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 tbsp. snipped parsley
2 tsp. salt
1 tsp. basil
1/4 tsp. pepper
7 or 8 oz. spaghetti, cooked and 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 but 3 tablespoons fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and 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. 4 to 6 servings.

Serve with Dilled Zucchini (below), garlic bread and spumoni ice cream.

DILLED ZUCCHINI:

Cut 2 unpared medium zucchini lengthwise in half. Cook covered in 1 inch boiling salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. 4 servings.

St. Brendan's