Easy Bistro Chicken

2 tbsp. olive oil
4 chicken breast halves, skinned
4 chicken thighs, skinned
4 chicken drumsticks, skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup red wine vinegar
1 tbsp. sugar
Dash of ground red pepper
2 bay leaves
1 28oz. can Italian-style tomatoes, undrained and chopped
8 cups hot cooked macaroni or cavatappi

Heat 1½ tsp. 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 1½ tsp. oil and remaining chicken pieces;
sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.

Heat 1 tbsp. oil in pan. Add onion and garlic; sauté 5 minutes. Add celery;
sauté 5 minutes. Add basil and next 6 ingredients. 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.

8 servings