Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.
Most Helpful

My taste-buds thank you! Absolutely delicious, and so, so easy! I had some feta to use up, and I love kalamata olives, so gave this recipe a try. DH was disappointed to see how little there was (4 serves), looks like I'll be making double or triple next time.

Andrea-Oz July 22, 2011

So easy and so flavourful! My DH and I loved it. We'll be making this again and again!

Taris Flashpaw May 27, 2010