Easy Bistro Chicken

Ingredients

• 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)

Preparation

1. 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.
2. 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.
3. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.