My mom gave me this recipe of hers when my husband, Joe, and I were married 35 years ago, and I’ve been making it ever since. I like to add fresh green pepper when I have it on hand. And in the summer, when Joe has his garden, I use fresh basil. It makes all the difference! – JM Farro
2 pounds cut-up Chicken (bone-in, skin removed)
16 ozs. canned Tomato Sauce
2-3 cloves fresh Garlic
½ medium Onion
1 Bay Leaf
Salt and Pepper to taste
Basil to taste (dry or fresh)
½ medium Green Pepper (optional)
Brown chicken in enough olive oil to coat the pan. Remove chicken from pan and set aside. Sauté green pepper (optional) and onion until tender. Add garlic and sauté for only a minute or two, until slightly brown. Add chicken and season with salt and pepper. Promptly add tomato sauce, bay leaf, and basil. Simmer about 45 minutes over low heat.
Note: I have always served this over rice for my family, but it can also be served over pasta. If you would like more sauce, prepare with an additional 8 oz. can of tomato sauce.