Chicken Cacciatore Sicilian-Style

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinned chicken breast halves
• 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
• 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
• 2 bay leaves
• 8 cups hot cooked macaroni or cavatappi (about 12 ounces uncooked spiral-shaped pasta)
• Parsley sprigs (optional)

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and saute for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and saute for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.
2. Heat 1 tablespoon oil in pan. Add onion and garlic, and saute for 5 minutes. Add celery, and saute 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and 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, and garnish with parsley sprigs, if desired.
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olive oil, chicken, chicken, chicken, onion, garlic, celery, fresh basil, parsley, red wine vinegar, green olives, capers, sugar, ground red pepper, italianstyle tomatoes, bay leaves, macaroni, parsley

Taken from www.myrecipes.com/recipe/chicken-cacciatore-sicilian-style (may not work)