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. ---------------------------------------------------------------------------
Nutrition
Ingredients
