Chicken And Spaghetti - cooking recipe

Ingredients

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

Preparation

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