Greek Style Chicken Casserole
|Olive oil||2 Tablespoon (About 25 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 , chopped|
|Tomatoes||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Dry white wine/Chicken stock||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Salt||1⁄4 Teaspoon (About 1 Milliliter)|
|Granulated sugar||1⁄4 Teaspoon (About 1 Milliliter)|
|Dried oregano||1⁄4 Teaspoon (About 1 Milliliter)|
|Macaroni||1 Cup (16 tbs) (About 250 Milliliter)|
|Feta cheese||1⁄2 Pound, rinsed and crumbled (About 250 Gram)|
|Chopped fresh parsley||2 Tablespoon (About 25 Milliliter)|
Separate chicken legs at joints; wipe dry.
In Dutch oven, heat oil over medium high heat; saute chicken until browned all over, 8 to 10 minutes.
Pour off all but 2 tbsp (25 mL) of the fat.
Add garlic and onion; cook for about 3 minutes or until softened.
Stir in tomatoes, breaking up with wooden spoon.
Add tomato sauce, wine, salt, sugar, oregano and pepper;ered, for 5 to 10 minutes or until thickened.
Return chicken to pan; cover and cook over medium low heat for 15 to 20 minutes or until juices run clear when chicken is pierced.
Meanwhile, in large pot of boiling salted water, cook macaroni for about 8 minutes or until tender but firm; drain.
Stir macaroni and olives into chicken mixture.
Sprinkle with feta and parsley; bake in 425Â°F (220Â°C) oven for 10 to 15 minutes or until feta has melted.