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4 Chicken Leg quarters (4 to 6)
A bit of Chicken stock,
Water or white Vermouth
A few Bay Leaves
1 Yellow Onion, chopped
A few Tablespoon Olive Oil
5 Cloves Garlic, chopped or pressed
2 (16 oz) cans Tomato Sauce
1 (16 oz) Can stewed Tomatoes
1 (16 oz) Can Tomato Puree
2 Ribs Celery, sliced, (2 to 3)optional
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Put the chicken into a crock-pot early in the day. It’s fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt. Turn the crock-pot on low. When you get home, or in the evening, turn off the crock-pot. Put water on to boil the spaghetti. Remove chicken from the crock-pot and discard skin and bones. In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crock-pot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated Parmesan cheese on the side.
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