This bistro chicken dish is a great find on a wintry day as it is healthy and tasty at the same time!
Olive oil – 2 tablespoons, divided
Chicken breast halves – 4 (6-ounce), skinned
Chicken thighs – 1 pound, skinned
Chicken drumsticks – about1 pound, skinned
Chopped onion – 2 cups
Garlic cloves – 4 (minced)
Chopped celery – 1 cup
Chopped fresh basil – 1/2 cup
Chopped fresh flat-leaf parsley – 1/2 cup
Red wine vinegar – 1/2 cup
Sliced green olives – 1/4 cup
Capers – 1/4 cup
Sugar – 1 tablespoon
Dash of ground red pepper
Bay leaves – 2
Italian-style tomatoes, undrained and chopped – 1 (28-ounce) can
Hot cooked macaroni – 8 cups
- Pour half the olive oil in a pan, add chicken breasts, and cook each side until brown. Remove it, add the remaining oil to sauté the chicken pieces, and cook until brown.
- To this oil, add onion, garlic and stir until it is soft and then put in celery, basil and other eight ingredients till tomatoes.
- Now sauté well and add chicken, cover and cook in low heat for 20 minutes.
Serve with macaroni and parsley.
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