Betty Davis
4 servings
- 8 pieces of chicken
- ¼ cup flour
- 1 ½ t. salt
- ¼ t. pepper
- ½ cup oil
- 1 small green pepper, thinly sliced
- 1 tart apple, chopped
- 1 bay leaf
- 1 8 oz. Tomato sauce
- 1 cup water
- 1 lb. Spaghetti
Coat chicken with flour mixed with salt and pepper. Brown chicken in oil. Remove from pan and drain off all but browned bits and 2 T. of drippings. Combine remaining ingredients except spaghetti in skillet with chicken. Cover and simmer over low heat for 45 minutes. Season. Serve chicken and sauce over spaghetti.
Eat On Edgecliff 