Easy Bistro Chicken

Easy Bistro Chicken Recipe

Easy Bistro Chicken Recipe


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)


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.

 Note: You can chop the tomatoes in the can using kitchen shears.

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