Chicken And Spaghetti

• 1 (3 lb.) fryer (or other chicken pieces)
• 1/2 c. drippings
• 1 c. onion, chopped
• 1 clove garlic, minced
• 1/2 c. flour
• 6 oz. can tomato paste
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 c. water

1. Salt, pepper and flour chicken.
2. Fry in hot oil as for serving. Remove from frypan and drain.
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. Add onion and garlic. Cook until soft.
5. Add tomato paste, salt, pepper and water.
6. Cook until sauce is smooth, about 5 minutes.
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. Cook slowly on top of stove for about 1 hour.
9. Stir occasionally to keep from sticking.
10. If sauce gets too thick, a little water may be added.
11. Serve over spaghetti.

fryer, drippings, onion, clove garlic, flour, tomato paste, salt, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143235 (may not work)