Yield: 6 servings
|6 \N||Chicken thighs; boned|
|1 tablespoon||Lemon juice|
|6 tablespoons||Olive oil; divided|
|½ teaspoon||Ground marjoram|
|12 \N||Kalamata olives; chopped|
|1 \N||Garlic clove; coarsely chopped|
|½ pounds||Spinach; washed, stemmed|
|8 tablespoons||Butter; divided|
|1 cup||Snipped dill; divided - plus|
|½ tablespoon||Chopped fresh dill|
|½ cup||Crumbled feta cheese|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|2 \N||Leeks; chopped|
|2 cups||Chicken stock|
|¼ cup||Lemon juice|
|2 tablespoons||Plain yogurt|
Marinating chicken thighs: In a mixing bowl rub thighs with salt, lemon juice, 2 tablespoons olive oil, marjoram and pepper. Add the olive pieces and garlic, mix well. Cover and marinate for 6 hours. Spinach stuffing: In a large pan melt 1 tablespoon butter over medium heat. Add spinach and ¾ cup dill, cook for 3 to 5 minutes, or until spinach is wilted. Remove from heat. When cool enough to handle squeeze excess moisture from spinach mixture and toss with feta cheese, salt and pepper. Reserve. Avgolemono sauce: In a small saucepan saute leeks in 2 tablespoons butter. Add chicken stock and simmer for 30 minutes. In a separate saucepan melt 3 tablespoons of butter. Add flour and stir over medium heat for 2 minutes. Remove from heat and strain stock into the roux all at once, whisking until thickened.
Reserve. Stuff and saute chicken thighs: Remove olives from the marinade.
Chop into small pieces and mix with spinach mixture. Remove chicken thighs from marinade, discard garlic pieces. Smooth out skin of each thigh and create a pocket. Divide spinach mixture and stuff each thigh between skin and meat. Dust with flour on both sides. Heat two skillets over medium-high heat and melt 1 tablespoon of butter in 2 tablespoons of olive oil in each.
When foam subsides, add 3 chicken thighs to each skillet. Saute for 5 minutes per side or until golden brown. Yogurt garnish: In a bowl mix together yogurt and ½ tablespoon chopped dill. To finish: Beat eggs, ¼ cup lemon juice and remaining ¼ cup dill into sauce. Taste for seasoning.
Warm gently over low heat; do not boil, it will curdle. Drain chicken thighs on paper towels. Place each on dinner plate and pour warmed sauce around. Top with 1 tablespoon of yogurt garnish and a small sprig of dill.
This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4747 broadcast 04-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.