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Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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 Nutrition

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.
Most Helpful

5 5

This was great! I also boneless/skinless thighs and added some chopped sun dried tomatoes and it was perfect. I'll definitely make this dish again.

5 5

So scrumptious it's practically addictive! Easy, too. I added some extra garlic, canned mushrooms & some dried mushrooms, to soak up the extra tomato sauce, because the can I had was 14 oz. Then I added extra pasta, because I only had radiatore; I think it was 12 oz. I also used boneless, skinless thighs instead of legs. I will definitely be making this again! Next time, I might add a few red pepper flakes, because I like my food spicy. I might also try chicken breasts, because I prefer them to legs.