Easy Bistro Chicken

Adapted from www.cookinglight.com (Makes 8 servings)

• 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-ounce) can Italian-style tomatoes, undrained and chopped (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 8 cups hot cooked macaroni or cavatappi

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.