I had to be out of the door in half an hour. There was going to be someone there in the house to put out fires if I caused them, so I put together a great sauce in no time flat.
I had thawed a three pound chicken breast...That was one formidable chicken! Perhaps an old one. This would be a great way to cook a whole chicken or capon as well. Perhaps pigeons? Who buys capons these days?
Cut a large onion in slivers and drop into the bottom of a large oven safe pot or covered casserole.
Add a teaspoon of salt and three bouillon cubes(Broth would be nice but you will end up with really soupy sauce as you are baking this covered and the chicken will contribute liquid.)
pepper to taste(Remember to over season chicken sauces as chicken blands a sauce like crazy.), two medium bay leaves, a dash of red pepper flakes, a tablespoon of basil, and if you have a garden, a stalk of oregano, flowers and all. (One and a half tablespoons of dried.)
Lower your chicken or breast onto the bed of onions, and pour a can of crushed tomato(Or crush up canned whole tomatoes) over the chicken, juice and all. Add a small can of tomato paste, stirred into the rest of the tomatoes, breaking up the mass of paste. The chicken should be about half submerged.
Cover tightly and slide into a 325 oven for three hours. Take out and baste the chicken or turn it over every 45 minutes to an hour. Try not to break it up, as you could end up with shreds of chicken instead of nice meaty chunks, flavorful from cooking on the bone.
Break the chicken up a little, warn everyone of the bones(or remove them) and serve with bread, Parmesan and Spaghetti. Try to leave the pieces large if you break it up.
One of my greatest pleasures is mopping up the sauce with a piece of bread. Serve with a big glass of red wine! I would love to serve Brunello di Montalcino, but I cannot afford it. How about a decent or even a not so decent Chianti or Zinfandel. Not great wines, but I remember them on the table when I was a child. A good time for a box of wine!!!