Chicken Napoli - cooking recipe

Ingredients

1 Tbsp. olive oil
8 medium chicken thighs (about 2 1/2 lb.)
1 (26 oz.) jar marinara sauce
1 tsp. sugar
1/2 tsp. salt
3/4 (16 oz.) pkg. fusilli or spaghetti
1/3 c. pitted ripe olives, cut in quarters
optional: top with Mozzarella or Parmesan cheese

Preparation

In a skillet over medium-high heat in hot olive oil, cook chicken until golden brown.
Remove thighs to plate as soon as they brown.
Drain fat from skillet.
In the same skillet, add marinara sauce, sugar and salt, stirring to remove brown bits from bottom of pan.
Return chicken to skillet.
Heat to boiling.
Reduce heat to medium-low.
Cover and cook chicken until it is fork-tender, about 20 minutes turning meat once.