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Recipe by LaVonne Cunningham
This flavorful skillet dinner has become a favorite at LaVonne Cunningham's home in Colfax, Illinois. 'It's a great way to use chicken and makes a comforting meal for two,' she writes.
2 bone-in chicken thighs, skinned
1 teaspoon olive oil
2 garlic cloves, minced
1 (14.5 ounce) can stewed tomatoes, cut up
1 bay leaf
3/4 teaspoon sugar
3/4 teaspoon dried basil
1/4 teaspoon salt
1 dash Dash pepper
Hot cooked spaghetti
2 tablespoons sliced stuffed olives
In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired.
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Number of Servings:
Calories per Serving:
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet.
Nutritional data from AllRecipes.com
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