Spinach and olive-stuffed chicken thighs

Yield: 6 servings

Measure Ingredient
6 \N Chicken thighs; boned
¼ teaspoon Salt
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
3 tablespoons Flour
4 \N Eggs
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@...

~or- MAD-SQUAD@...

04-21-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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