Chicken Cacciatore Sicilian-Style

Ingredients

• 2  bay leaves 
• 28 ounce canned tomatoes italian-style undrained chopped canned
• 0.3 cup capers 
• 1 cup celery chopped
• 24 ounce skinned chicken breast halves 
• 1 pound skin-on chicken drumsticks 
• 1 pound chicken thighs 
• 8 cups macaroni hot spiral-shaped cooked uncooked ( 12 ounces pasta)
• 0.5 cup basil fresh chopped
• 0.5 cup flat-leaf parsley fresh chopped
• 4  garlic cloves minced
• 0.3 cup olives green sliced
• 1 Dash ground pepper red
• 2 tablespoons olive oil divided
• 2 cups onion chopped
• 0.5 cup red wine vinegar 
• 1 tablespoon sugar 

Equipment

• frying pan

Directions

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot.
2. Add chicken breasts to pan, and saut for 1 to 2 minutes on each side or until the chicken is lightly browned.
3. Remove chicken breasts from pan.
4. Add 1 1/2 teaspoons oil and remaining chicken, and saut for 1 to 2 minutes on each side or until chicken is lightly browned.
5. Remove chicken from pan.
6. Heat 1 tablespoon oil in pan.
7. Add onion and garlic, and saut for 5 minutes.
8. Add celery, and saut 5 minutes.
9. 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.
10. Serve with pasta, and garnish with parsley sprigs, if desired.