Garlicky Chicken Cushions w/ Pasta

Sunday night I decided to have the family over for dinner. I had picked up some chicken leg quarters on sale at the store and wanted to try a new recipe. I have thousands of recipes, torn out of old cookbooks, magazines, newspapers that I'm trying to clean out. I figure the best way to know if to keep them or toss them, is to try them. Well, you can't win them all... This was good but not a keeper. I have had too many good chicken recipes, and so many more to try than to repeat ones that just don't hit the spot. This was good, again, don't get me wrong. Just not my favorite.

I'll share because someone might find this to be one of their favorite dishes.

6 chicken leg quarters

~10 oz frozen spinach, thawed

1 cup ricotta cheese

2 garlic cloves, crushed

salt and pepper

1 tbsp olive oil

1 onion, chopped

1 red bell pepper, seeded and sliced

14 oz canned chopped tomatoes

6 tbsp chicken stock

~1 cup stuffed olives, sliced

freshly cooked pasta, to serve

Preheat the oven to 400 degrees. Make a slit between the skin and meat on each chicken piece. Lift the skin to form a pocket, being careful to lave the skin attached to the other side.

Place the spinach in a stainer and press out the water with a spoon. Transfer to a bowl and stir in the ricotta and half the garlic. Season to taste with salt and pepper.

Spoon the spinach mixture under the skin of each chicken piece, then secure the edge of the sin with toothpicks (if needed).

Heat the oil in a skillet, add the onion, and fry for 1 minute, stirring. Add the remaining garlic and red bell pepper and cook for 2 minutes. Stir in the tomatoes, chicken stock, olives, and seasoning.

Bring the sauce to a boil, pour into a large casserole, and arrange the chicken on top in a single layer.

Cook, uncovered, in the preheated over for 35 minutes, or until the chicken is golden and tender and the juices run clear when a skewer is inserted into the thickest part of meat. Spoon a little of the sauce over the chicken, then transfer to serving plates and serve with freshly cooked pasta.