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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Confetti Recipe

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This recipe for Chicken Confetti is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Wash chicken pieces and pat dry. Season with 1 tsp salt and 1/8 tsp pepper. In large skillet or Dutch oven brown chicken in oil and remove chicken. Pour off all but 3 tbsp. fat. Add onion and garlic. Cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly and cook chicken slowly 1 to 1/2 hours or until tender stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti and sprinkle with parmesan cheese.
Number Of Servings:
Number Of Servings:
4 to 6 Servings

 

 

 

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