Greek-Style Chicken Casserole - cooking recipe

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

Preparation

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.