On a cutting board, with a sharp knife, finely chop the onion and the garlic, cut the cherry tomatoes in half, and finally cut the chicken leg fillets into bite-size pieces.
Set a wide sauté pan over high heat until very hot and add 2 tbsp. olive oil.
Sauté the chicken pieces for 4–5 minutes until well browned all over, sprinkling with salt and freshly ground pepper.
Transfer the sautéed chicken to a casserole (gastra) and return the sauté pan to high heat, adding the remaining olive oil.
Sauté the chopped onion with the garlic for another 3-4 minutes.
Stir in the tomato paste, cook 1 minute and deglaze with the red wine. When the wine evaporates, add the grated tomato, sugar, salt and freshly ground pepper, and let the sauce simmer 7–8 minutes.
Add the hilopites into the casserole along with the tomato sauce, the halved cherry tomatoes, and the chicken stock (brought to a boil first). Mix well.
Cover the casserole and bake in a pre-heated oven at 210 °C for 25–30 minutes.
Remove the casserole from the oven, take off the lid, add the chopped parsley and stir well.
Crumble the Feta cheese over the top with your hands and place the casserole back to the oven, uncovered, for another 8–10 minutes.
