Easy Bistro Chicken
Source of Recipe
recipe from "The Best of Cooking Light: What's For Dinner,"
Recipe Introduction
Cook's notes: Each serving consists of 1 chicken breast half or 1 thigh and
1 drumstick, 1/2 cup sauce, and 1 cup pasta.
List of Ingredients
Makes 8 servings
2 tablespoons olive oil, divided use
4 (6-ounce each) chicken breast halves, skinned
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 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
28-ounce can Italian-style tomatoes, undrained and chopped
8 cups hot cooked macaroni
Parsley sprigs (optional)
Recipe
Saute the chicken: Heat 1 1/2 teaspoons oil in a large non stick skillet
over
medium-high heat. Add chicken breast halves to pan; saute 2 minutes on each
side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and
remaining chicken pieces; saute 2 minutes on each side or until lightly
browned. Remove chicken from pan.
Saute the vegetables: Heat 1 tablespoon oil in pan. Add onion and garlic;
saute 5 minutes. Add celery; saute 5 minutes.
Make sauce, simmer chicken: Add basil, parsley, vinegar, olives, capers,
sugar, red pepper, bay leaves and toma toes. 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.
Presentation: Discard bay leaves. Serve with pasta. Gar nish with parsley
sprigs
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