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Ingredients
2 Tablespoons olive oil, divided
4 Chicken breast halves, skinned
4 Chicken thighs, skinned
4 Chicken drumsticks, skinned
2 Cups onion, chopped
4 Garlic cloves, minced
1 Cup celery, chopped
1/2 Cup fresh basil, chopped
1/2 Cup fresh flat-leaf parsley, chopped
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 oz) Can Italian-style tomatoes, undrained & chopped
8 Cups hot cooked macaroni or Cavatappi
Parsley sprigs (optional)
Instructions
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; saut� 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; saut� 2 minutes on each side or until lightly browned. Remove chicken from pan. Heat 1 tablespoon oil in pan. Add onion and garlic; saut� 5 minutes. Add celery; saut� 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.