Ingredients

5-8 pieces of chicken legs or thighs (remove any fat and most or all of the skin)
1 onion, minced
3 garlic cloves, minced
2 - 3 carrots, cut into round slices
1 tbs of tomato paste
2 tomatoes, peeled and cubed
1 tbs of chopped parsley
1/2 cup of olive oil
1 cup of white wine or beer
1 cup of water
1 bay leaf
salt and pepper to taste
1 box of spaghetti (optional)

How to make this recipe

Pour the wine over the chicken. Season the chicken with salt, pepper and half of the minced garlic approximately 4 hours ahead of time.

Add the olive oil into a medium pot. Add the remaining garlic, onion and bay leaf and sauté until onions become translucent. Place the seasoned chicken in the pot and brown a little. Add the tomato paste, tomatoes, carrots and wine used to flavor the chicken. Bring to a boil and cook for a few minutes. Then add the water so that it covers the chicken. Season with salt and pepper. Cook until the chicken is done and carrots become tender.

If you want to serve spaghetti with the stewed chicken, add the spaghetti and more water to the pot. As the spaghetti is cooking if the sauce starts to dry up, add a little more water. When making the stewed chicken with spaghetti, be sure to serve immediately as the pasta will soak up the sauce and cause it to dry up.