Home Recipes Easy Bistro Chicken

Easy Bistro Chicken

by Erika Nicole Kendall

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
28oz container of Italian-style tomatoes, undrained and chopped
8  cups  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.

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1 comment

Sonali January 6, 2013 - 12:32 PM

So this was my lunch today and it was delicious! And so easy too!! Thank you 🙂

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