4 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, chopped
2 pounds chicken legs or thighs
6 cinnamon sticks
1 tablespoon whole cloves
Garlic salt and pepper to taste
3 cans (15 ounces each) tomato sauce
1 pound pasta (any shape), cooked
-1 cup Romano cheese
1 stick butter
In hot olive oil cook onion and garlic until tender. Add chicken and brown on both sides, about 6-8 minutes total. Add cinnamon, cloves, garlic salt, pepper and tomato sauce. Cook 2 hours or longer.
Remove chicken from pan; either keep warm to serve with noodles or cool and save for another use. Drain sauce into bowl through colander, discarding the solids.
Melt butter in saute pan and cook several minutes until toasty brown.
In a large bowl, toss pasta with cheese, then browned butter; ladle sauce over.
Serves five to six.
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