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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Casseroles Main Dish Pasta Poultry Vegetables Greek Oven European Chicken Stove Top Dietary Low Carb Low In Something Meat Chicken Thighs Legs Pasta Rice And Grains Elbow Macaroni Tomatoes Equipment 4 Hours Or Less

Greek Style Chicken Casserole

This makes a wonderful meal served with a green salad and some crusty bread to mop up the sauce. if you don't have any feta, it is just as good made with mozzarella.

Steps

Separate the chicken legs at the joints.
Wipe dry.
In a dutch oven , heat the oil over medium-high heat.
Saute the chicken until browned all over , 8 to 10 minutes.
Set aside.
Pour off all but 2 tablespoons of the fat.
Add the onion and garlic.
Cook for about 3 minutes or until softened.
Stir in the tomatoes.
Add the tomato sauce , wine , salt , sugar , oregano and pepper.
Bring to a boil.
Reduce the heat and simmer , uncovered , for 5 to 10 minutes or until thickened.
Return the chicken to the pan.
Cover and cook over medium-low heat for 15 to 20 minutes or until the juices run clear when the chicken is pierced.
Meanwhile , in a large pot of boiling salted water , cook the macaroni for about 8 minutes or until al dente.
Drain.
Stir the macaroni and olives into the chicken mixture.
Sprinkle with the feta and parsley.
Bake in a 425 degree f oven for 10 to 15 minutes or until the feta has melted.

Ingredients

chicken legs, olive oil, garlic cloves, onion, diced tomatoes, tomato sauce, dry white wine, salt, granulated sugar, dried oregano, black pepper, elbow macaroni, kalamata olives, feta cheese, fresh parsley