two 2½-3 pound chickens
2 chicken bouillon cubes
1 large onion, quartered
1 large carrot, sliced
1 c. sliced celery with tops
6 T. minced parsley, divided
1 bay leaf
1 ½ t. dried thyme
10 peppercorns
4 T. olive oil,divided
¾ stick butter, divided
1 pound fresh mushrooms, sliced
3 medium onions, chopped
3 large cloves garlic, minced
2 medium green peppers, seeded and cut into ½ inch squares
2 T. flour
one 16 ounce can Italian plum tomatoes
1 c. dry red wine
1 c. chicken stock
½ t. salt
1 t. sugar
2 c. freshly grated Parmesan cheese
one 16 ounce package spaghetti or vermicelli, cooked and drained
- In a large kettle, place enough water to cover the chickens.
- Add the bullion cubes, onion,carrot, celery, 2 T. parsley, bay leaf, 1 t. thyme and peppercorns. Bring the mixture to a simmer. Cover and simmer for 45 minutes or until done.
- Cool, bone and cube chickens.
- Strain the stock, cool and skim fat.
- In a large frying pan, heat 2 T. olive oil with ¼ stick butter over medium heat.
- Add mushrooms and saute about 5 minutes or until slightly brown and juices evaporate. Set aside.
- Add remaining oil and ¼ stick butter to pan.
- Saute onions and garlic for about 5 minutes or until onions are wilted.
- Add green pepper and cook 3 minutes more.
- Sprinkle flour over the onion mixture and stir until blended.
- Add tomatoes, breaking them with a fork.
- Stir in wine, stock, salt remaining thyme and sugar.
- Reduce the heat and simmer for 20 minutes, stirring often.
- Add mushrooms and 2 T. parsley and continue and continue simmering about 10 minutes.
- Place ½ the sauce in a shallow 3 quart baking dish.
- Add the chicken and cover with the remaining sauce.
- Cover with foil and bake at °350 for 30 minutes.
- Remove foil and bake for 15 minutes more.
- Sprinkle with 1 c. of the cheese and bake 15 minutes or until thoroughly heated.
- Toss spaghetti with ¼ melted butter and remaining parsley.
- Serve chicken with spaghetti and remaining cheese.
