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Add a photoServings: 6
Ingredients
- 4 x chicken leg quarters, (4 to 6) a bit of chicken stock water, or possibly white vermouth a few bay leaves
- 1 med yellow onion, minced a few tbsp extra virgin olive oil
- 5 x cloves garlic, minced or possibly pressed
- 2 can tomato sauce, (16 ounce)
- 1 x 16 ounce can stewed tomatoes
- 1 x 16 ounce can tomato puree
- 2 x ribs celery, sliced,, (2 to 3) optional
Directions
- Here's what I've done a time or possibly four. This "recipe" has not been cooked often sufficient to be stabilized and really called a recipe. Still, there have been no complaints and many requests for seconds.
- A tsp to a Tbsp or possibly so of the following (to taste): Onion pwdr Garlic pwdr (NOT garlic salt) Grnd black pepper Grnd red pepper (cayenne)
- Grnd white pepper Basil Parsley Paprika Oregano Spaghetti
- Put the chicken into a crockpot early in the day. It's fine if they are still frzn. Add in as little liquid as possible. Water, chicken stock, or possibly a bit of white vermouth, or possibly a combination works fine. Add in a couple of bay leaves, and some salt. Turn the crockpot on low and go to work (or possibly carry on your normal day's activities.
- When you get home, or possibly in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and throw away skin and bones.
- In a deep pot, heat extra virgin olive oil. Add in onion and garlic and cook till the onions are clear. Add in tomato sauce, stewed tomatoes, tomato puree, the chicken and about a c. of the chicken broth from the crockpot. (If you add in too much broth, the sauce will be too soupy; if you add in too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add in celery, onion pwdr, garlic pwdr, 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 60 | 28% |
| Total Fat 6.73g | 8% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 41mg | 14% |
| Sodium 1586mg | 66% |
| Potassium 1445mg | 41% |
| Total Carbs 28.41g | 8% |
| Dietary Fiber 6.3g | 21% |
| Sugars 17.06g | 11% |
| Protein 14.38g | 23% |
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