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.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  chicken legs
• 2  tablespoons olive oil
• 2  garlic cloves, minced
• 1  onion, chopped
• 1 (19 ounce) can diced tomatoes, undrained
• 1 (7 1/2ounce) can tomato sauce
• 1⁄4 cup dry white 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

Directions

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.