2 tablespoons of butter or margarine
1 whole chicken breast, cut into pieces
salt and pepper to taste
1 tablespoon of finely chopped onion
1 tablespoon of all-purpose flour
1/4 cup of white wine
1/4 cup of chicken broth
1 can of tomato sauce (1 1/2 cups)
1 package of spaghetti, fettuccine or other pasta
For the vegetable sauce:
8 small onions
1/2 cup of chopped carrots
3 stalks of celery
1/4 teaspoon of salt
1 tablespoon of paprika
1 can of drained green beans
1 tablespoon of chopped fresh parsley
2 tablespoons of butter or margarine
1 whole chicken breast, cut into pieces
salt and pepper to taste
1 tablespoon of finely chopped onion
1 tablespoon of all-purpose flour
1/4 cup of white wine
1/4 cup of chicken broth
1 can of tomato sauce (1 1/2 cups)
1 package of spaghetti, fettuccine or other pasta
For the vegetable sauce:
8 small onions
1/2 cup of chopped carrots
3 stalks of celery
1/4 teaspoon of salt
1 tablespoon of paprika
1 can of drained green beans
1 tablespoon of chopped fresh parsley
Heat butter or margarine in a skillet until quite hot, without letting it brown
Place chicken pieces with the skin side down and cook over low heat for 5 minutes, or until the skin is golden brown
Flip the chicken pieces and cook for another 5 minutes
If the butter starts to darken, reduce the flame slightly
Season with salt and pepper
Cover the skillet and simmer over low heat for an additional 15 minutes
Remove the wings and breast temporarily, as they become tender before the thighs, and reserve
Leave the chicken in the skillet until the thighs are tender
Add everything back to the skillet and cook for another 5-10 minutes, stirring occasionally
Remove the chicken and fat, leaving about 2 tablespoons of pan drippings in the skillet
Add the onion and cook for 1 minute
Add the flour and cook, stirring well, for 1 minute
Add the wine, chicken broth, and tomato sauce
Simmer, stirring and scraping the browned bits from the bottom of the skillet, for about 5 minutes until the sauce is well mixed and creamy
If necessary, season with more salt and pepper and add the chicken back to the sauce
Turn off the heat, cover, and reserve while preparing the vegetable sauce
Combine onions and carrots in a pot
Add celery wrapped in string and salt
Add just enough water to cover the vegetables
Bring to a simmer over low heat without a lid for about 30 minutes or until almost all the liquid has evaporated
Remove the celery
Add the cooked chicken, green beans, and parsley to the vegetable sauce
Simmer for 5 minutes
Cook pasta according to package instructions, drain, and place in a warm serving dish
Arrange the chicken with vegetables on top
Sprinkle with fresh parsley and serve immediately
Serves 4.
