Ingredients
-
4
-
2
-
2
-
1
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1
-
12
-
1/2
-
2
Directions
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 , 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 , So easy and so flavourful! My DH and I loved it We’ll be making this again and again!
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Steps
|
1
Done
|
Separate the Chicken Legs at the Joints; Wipe Dry. |
|
2
Done
|
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
Done
|
Pour Off All but 2 Tablespoons of the Fat. |
|
4
Done
|
Add the Onion and Garlic; Cook For About 3 Minutes or Until Softened. |
|
5
Done
|
Stir in the Tomatoes. |
|
6
Done
|
Add the Tomato Sauce, Wine, Salt, Sugar, Oregano and Pepper; Bring to a Boil. |
|
7
Done
|
Reduce the Heat and Simmer, Uncovered, For 5 to 10 Minutes or Until Thickened. |
|
8
Done
|
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
Done
|
Meanwhile, in a Large Pot of Boiling Salted Water, Cook the Macaroni For About 8 Minutes or Until Al Dente; Drain. |
|
10
Done
|
Stir the Macaroni and Olives Into the Chicken Mixture. |
|
11
Done
|
Sprinkle With the Feta and Parsley; Bake in a 425 Degree F Oven For 10 to 15 Minutes or Until the Feta Has Melted. |
