Spinach and olive-stuffed chicken thighs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken thighs; boned | |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Lemon juice |
| 6 | tablespoons | Olive oil; divided |
| ½ | teaspoon | Ground marjoram |
| 12 | Kalamata olives; chopped | |
| 1 | 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 |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Leeks; chopped | |
| 2 | cups | Chicken stock |
| 3 | tablespoons | Flour |
| 4 | Eggs | |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Plain yogurt |
Directions
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.