bistro-chicken

Easy Bistro Chicken

Easy Bistro Chicken

01:00
00:15
00:45

High cal Calories 714kcal

High fat Total Fat 30g

High sat-fat Saturated Fat 7g

High chol Cholesterol 263mg

sodium Sodium 430mg

carbs Total Carbohydrate 53g

Serving size 520g Calories from fat 270kcal Fiber 3g Protein 55g Sugar 7g
8 servings

Ingredients

  • 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 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)

Directions

  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.

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