What you will read here is an old family recipe for chicken and spaghetti. Possibly it is an entree done in a way with which you may not be familiar. Was once a family secret. A second person was told the secret and then it was no longer such. That's the way of life.
Pure Dixie Land with not a hint of an Italian accent, is this delizioso spaghettoni and chicken entrée.
1 cup cooking oil (rice bran oil suggested)
1 whole chicken, cut into pieces
1 whole onion, chopped
2 cloves garlic, chopped
1 small can tomato paste
3/4 to 1 cup flour (your decision)
salt to taste
black pepper to taste
2 or more cups water
• Put 1/2 cup oil into heavy cast iron Dutch oven.
• Salt and pepper chicken, then add to large pot.
• Cook over medium heat until chicken is well browned on all sides.
• Sauté chopped onions and garlic, then add to chicken in pot.
• Put remaining 1/2 cup oil (plus any excess oil from chicken in pot) into heavy skillet.
• Add salt and pepper plus 3/4 to 1 cup flour to skillet contents.
• Make a dark roux.
• Add tomato paste to roux and stir well.
• Add about 2 (or more) cups water to roux for gravy.
• Pour gravy over chicken, onions, and garlic in large pot. If a thinner gravy is desired, add more water.
• Add more salt and pepper to taste if desired.
• Cook chicken in gravy 30 to 45 minutes over medium to low heat. Stir occasionally.
Serve over thick spaghetti (spaghettoni) which has been cooked according to directions on package. Spaghetti should be hot off the stove.