This Italian-inspired chicken dish is a one-pot meal your family is sure to love. Serve over hot cooked macaroni or cavatappi pasta.
2 tablespoons olive oil, divided
4 (6-ounce) chicken breast halves, skinned
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
2 bay leaves
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
8 cups hot cooked macaroni or cavatappi
Parsley sprigs (optional)
How to Make It
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.
You can chop the tomatoes in the can using kitchen shears.
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We've made this recipe twice. We used 12 chicken thighs - skin on, for 6 servings, split to 3 meals for two. We wanted more sauce, and less meat. The second time we made the following changes: One and a half chicken thighs per serving, and to beef up the protein content, adding 2 cans of drained white beans. We needed to separate the dish for four meals, so when the chicken was done, we removed it, then reduced the sauce somewhat, adding, at the end, the beans (to keep them from overcooking) and basil and parsley (to retain their freshness). We apportioned the chicken to four dinners worth with the sauce on top, for reheating later. We prepared the pasta fresh for each subsequent dinner, and reheated the portion of chicken and sauce gently. This created very substantial portions, and saved $, as beans are cheaper than chicken. This is a fabulous dish, and reheats well. You don't have to use skin-on chicken, but I recommend bone-in for juiciness. Enjoy!
This was super easy to make. I actually used the George Foreman grill to cook the chicken. Besides using the chicken thighs we followed the recipe as is and it came out really well. Really easy to make given that I am a novice in the kitchen. I found it actually tasted better the next day. I've saved this in my recipe box!
I Only had one can of 14 oz of tomatoes so I substituted spicy marinara sauce which turned out great. It was a little sweet with the marinara but next time I just wouldn't add sugar. I forgot to buy celery but didn't notice a difference. My friends loved the dish and I'm excited to serve it again.
Made half the recipe last night & we liked it a lot. I used only leg quarters because it's more suited to dark meat. I also used fire-roasted tomatoes, saved the fresh herbs for last, and enriched the sauce with about 2 TB tomato paste and a tsp. of anchovy paste. Delicious with the cavatappi pasta and some steamed broccoli.
Made some changes-cooked chicken last. Plenty of sauce. Simmered all on stove for an hour. Very good taste. Used 3 breasts and six thighs(skin off).for 3. Lunch today for leftover. Used San Marzano plum tomatoes and angel hair pasta(already cooked)
Fantastic! Give yourself a full hour to prep and cook, but the meal is well worth it. Finding healthy meals that meet my strict dietary guidelines and still fill up my 25 year old fiancé is a tall order and this worked perfectly!
I made this for my family and they really liked it. The vinegar and tomatoes and olives give it a different yet great taste. I served it with spiral pasta and the leftovers were even better!I would have it again.
This was a very good recipe for my husband and me. Made it with boneless chicken and cut the sauce recipe in half. Read the review about it being too sweet, so I cut the vinegar and sugar down a little more. It was very delicious. We have some leftover sauce and think it would be good on a white fish as well.