From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 (5-1/2 pound) hen or chicken parts
  • Water
  • 2 onions, sliced
  • 1 bell pepper, quartered
  • 5 ribs celery
  • Salt
  • Black pepper
  • Poultry seasoning
  • 1/4 cup margarine
  • 2 onions, chopped
  • 1 cup chopped celery
  • 1 bell pepper, chopped
  • 2 pods garlic, crushed
  • 4 Tablespoons flour
  • 1 (2 ounce) jar stuffed olives, sliced and drained
  • 1 (4 ounce) can mushrooms, drained
  • 2 Tablespoons chopped parsley
  • Worcestershire sauce to taste
  • Tabasco sauce to taste
  • 2 ounces red wine (optional)
  • Romano cheese, grated
  • 1 (2 ounce) jar chopped pimiento (optional)
  • Cooked spaghetti
  • 3/4 pound American cheese, grated*


Simmer chicken approximately 2 hours until tender in enough water to cover the hen or chicken parts, with 2 sliced onions, 1 quartered bell pepper, celery ribs, salt, black pepper and poultry seasoning to taste.  Remove chicken; skin, debone and cut up.
  Strain the broth and save.  Saute for 5 minutes onions, celery, bell pepper and garlic in 1/4 cup margarine.  Add the flour and saute for 5 minutes more.  Slowly add 2 cups of the chicken broth that you saved.  Simmer for 10 minutes.  Add chicken, olives, mushrooms, parsley, salt, pepper, Worcestershire sauce and Tabasco sauce.  Add wine, if desired, cover and simmer for 2 minutes.  Serve over spaghetti which has been cooked in the chicken broth, according to the directions on the package, except do not add salt.  Garnish with pimientos, if desired, and provide grated Romano cheese for sprinkling over chicken and spaghetti according to individual taste.

* NOTE:  
Instead of serving the chicken sauce over the spaghetti, it may be mixed with the spaghetti, placed in a casserole, topped with grated American cheese and heated in a 250 degree oven until cheese is melted.


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