- 2 bone-in chicken thighs, skinned
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 (14.5 ounce) can stewed tomatoes, cut up
- 1 bay leaf
- 3/4 teaspoon sugar
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- Dash pepper
- Hot cooked spaghetti
- 2 tablespoons sliced stuffed olives (optional)
- In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired.