Chicken And Spaghetti

1. 1

   Salt, pepper and flour chicken.

2. 2

   Fry in hot oil as for serving. Remove from frypan and drain.

3. 3

   Make a dark roux with drippings and flour (add flour to drippings in pan and stir constantly until dark brown - it will smell a little burned).

4. 4

   Add onion and garlic. Cook until soft.

5. 5

   Add tomato paste, salt, pepper and water.

6. 6

   Cook until sauce is smooth, about 5 minutes.

7. 7

   Place chicken in bottom of 4 1/2 to 5-quart Dutch oven and pour sauce on top (chicken can be deboned if you prefer).

8. 8

   Cook slowly on top of stove for about 1 hour.

9. 9

   Stir occasionally to keep from sticking.

10. 10

    If sauce gets too thick, a little water may be added.

11. 11

    Serve over spaghetti.

* Per serving · 4 servings · Values may vary.

No additional tips available.