Ingredients

• 4 pound chicken parts (breast and thighs), washed, trimmed, patted dry
• 0.25 cup oil
• red hot pepper flakes
• 1 onion, thinly sliced
• 4 garlic, crushed
• 2 ounce crushed tomatoes

Steps

1. Place oil in a large stockpot and heat until hot. Brown chicken on all sides. Remove the chicken, place in a platter, and set aside.
2. Add onions, garlic, and red pepper flakes to the same pot. Sauté until onion is wilted and garlic has a bit of color.
3. Add tomatoes and mix well. Cook for about fifteen minutes or until the sauce bubbles.
4. Add salt to taste.
5. Place chicken back into the sauce and cook until chicken is completely cooked through.
6. Optional: Add a small glass of white wine to the chicken after it was browned on all sides, and allow the chicken to cook in the wine for about five minutes, then remove the pieces and add the remaining ingredients to make the sauce.
7. Serve the cooked chicken on a serving platter and toss the cooked spaghetti with the sauce in a large bowl. Serve with crusty bread to sop up the sauce.