Greek-Style Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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 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.
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