Difficulty: Medium - experience needed
Dietary guidance: n
6 X 8 oz. tomato sauce
2 large sprig parlsey (Italian Flat leaf)
1/2 to 1 glass wine (vin rose)
1 large Chicken (best of fryer)
3 tbsp vegetable oil
3 cloves garlic, sliced
2 - 3 red chilis (to taste)
1 - 2 lb spaghetti
Wash, then salt and pepper the chicken. Brown in a large pot with the garlic cloves. Add a little bit of the wine to help get the bits off of the bottom of the pan. Add the tomato sauce to the pot along with the rest of the wine, and red chili. Add salt to the sauce, about a half to 3/4 of a teaspoon along with the parlsey sprigs. You could start with one chili pod and see how much heat it adds to the sauce; you never know with these things and you can always add more heat later. Put the heat on high until it comes to a simmer. Simmer in low to medium heat. One pot, one chicken. It doesn't get any easier!
Simmer for one hour. Remove the chicken and allow the sauce to continue cooking for another hour to an hour and a half on low to medium heat until the sauce is the consistency that you like; personally I prefer more cooked than less, around two hours. Add chicken back to the sauce a few minutes before serving just to heat it up.
Serve over spaghetti with copious amounts of Pecorino Romano cheese.