2 ½ pounds broiling chicken, cut in ten pieces

1 28-ounce can tomatoes, strained

2 tablespoons chopped parsley

1 onion, diced

1 tablespoon lemon juice

2 stalks celery, diced

¼ teaspoon thyme

1 carrot, diced

1 teaspoon salt

1 clove garlic, crushed

½ pound spaghetti, cooked

1 broken bay leaf

4 tablespoons grated Parmesan cheese

1 clove

Saute chicken on both sides in lightly greased pan; set aside. Combine remaining ingredients except spaghetti and cheese and simmer slowly for 20 minutes; add chicken and cover; cook for 40 minutes or until chicken is tender. Lift out any large bones that have separated. Serve chicken cacciatore over spaghetti; sprinkle each serving with Parmesan cheese.