Greek-style Chicken Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 chicken legs
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 (19 ounce) can diced tomatoes, undrained
• 1 (7 1/2 ounce) can tomato sauce
• 1/4 cup dry wine
• 1/4 teaspoon salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon dried oregano
• 1 pinch black pepper
• 1 cup elbow macaroni
• 12 kalamata olives, sliced
• 1/2 lb feta cheese, rinsed and crumbled
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 separate the chicken legs at the joints; wipe dry.
• 2 in a dutch oven, heat the oil over medium-high heat; saute the chicken until browned all over, 8 to 10 minutes. set aside.
• 3 pour off all but 2 tablespoons of the fat.
• 4 add the onion and garlic; cook for about 3 minutes or until softened.
• 5 stir in the tomatoes.
• 6 add the tomato sauce, wine, salt, sugar, oregano and pepper; bring to a boil.
• 7 reduce the heat and simmer, uncovered, for 5 to 10 minutes or until thickened.
• 8 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.
• 9 meanwhile, in a large pot of boiling salted water, cook the macaroni for about 8 minutes or until al dente; drain.
• 10 stir the macaroni and olives into the chicken mixture.
• 11 sprinkle with the feta and parsley; bake in a 425 degree f oven for 10 to 15 minutes or until the feta has melted.