Garlicky Chicken Cushions with Pasta

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.