"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Confetti, by Phyllis Giles, is from Phyllis Giles Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 broiler fryer cut up 1 t. salt 1/8 t. pepper 1/4 c. oil 1/2 c. chopped onion 1 clove garlic, minced 2 cans 16 oz. tomatoes 1 can 8 oz. can tomato sauce 1 can 6 oz. tomato paste 2 T. parsley 2 T. basil 2 c. water
Salt and pepper chicken, brown and remove from pan. Cook onion and garlic until tender. Add all other ingredients. Cover and cook slowly until chicken is tender. Serve over spaghetti or noodles and top with Parmesan cheese.
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