Greek-Style Chicken Casserole

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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