Ingredients Jump to Instructions ↓

  1. 2 sm. chickens, cut up

  2. 1 lg. onion

  3. 2 garlic cloves

  4. 2 cans tomatoes, peeled & cut 1 lg. can tomato sauce with herbs & green pepper

  5. 4 tsp. sweet basil

  6. Flour

  7. 1/4 c. parsley

  8. Sugar to taste (1-3 tsp.)

  9. Salt & pepper

  10. 1/2 c. thin sliced celery (opt.)

  11. Mushrooms (opt.)

  12. Black olives, about 12, thickly sliced

  13. Pimiento stuffed green olives, about 10, sliced (opt.)

Instructions Jump to Ingredients ↑

  1. Dredge chicken in flour, salt very lightly. Heat butter (optional) and or oil in large pan and fry chicken until crisp and golden. Remove to plate.

  2. Remove excess of oil from pan and fry onion and garlic cloves until pale gold. Garlic powder may be used in place of cloves.

  3. Add 2 (14 1/2 oz.) cans peeled and cut tomatoes and large can of tomato sauce. Add sweet basil and parsley. Sugar to taste, salt and pepper. Stir well, add celery (optional).

  4. Replace chicken in pan. Cover and simmer for 30 to 45 minutes.

  5. Add black olives, green pimiento olives (optional) and mushrooms. The green olives are not necessary, but they do give the sauce a pleasantly tangy flavor. Cook an additional 15 minutes on low heat.

  6. Serve with freshly cooked spaghetti or pasta or your choice.

  7. Pasta can be buttered and sauce used only on chicken. Yield: 8 servings.


Send feedback