Bistro Chicken

Cooking Light JANUARY 2002


2tablespoons olive oil, divided
4(6-ounce) chicken breast halves, skinned
4chicken thighs (about 1 pound), skinned
4chicken drumsticks (about1 pound), skinned
2cups chopped onion
4garlic cloves, minced
1cup chopped celery
½cup chopped fresh basil
½cup chopped fresh flat-leaf parsley
½cup red wine vinegar
¼cup sliced green olives
¼cup capers
1tablespoon sugar
Dash of ground red pepper
2bay leaves
1(28-ounce) can Italian-style tomatoes, undrained and chopped
8cups hot cooked macaroni or cavatappi
Parsley sprigs (optional)


Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan. Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.