Ingredients

• 1 onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 2 clove garlic, crushed
• 1 bay leaf, broken
• 1 clove
• 1 cup chicken broth
• 1 large can of plum tomatoes, chopped
• 2 tbsps parsley, chopped
• 1 tbsp lemon juice
• 1/4 tsp thyme
• 1/2 tsp each of basil and oregano
• 1 tsp salt
• 2-1/2 lbs frying chicken or 1 lb skinless boneless breast
• 1/2 lb spaghetti

Directions

• Combine all ingredients, except chicken and spaghetti, in a large saucepan and simmer slowly for at least 20 minutes.
• Meanwhile, cut frying chicken into 10 pieces.
• Brown slowly on both sides using a lightly oiled pan.
• Transfer chicken to the prepared sauce and cover.
• Simmer about 35 minutes or until tender. Taste for seasoning.
• Discard any large bones that have separated and thin sauce with a little hot chicken broth or tomato juice, if necessary.
• Serve with cooked pasta.