Title: Spinach And Olive-Stuffed Chicken Thighs
Categories: Taste2
Yield: 6 servings

6 Chicken thighs; boned
1/4 ts Salt
1 tb Lemon juice
6 tb Olive oil; divided
1/2 ts Ground marjoram
12 Kalamata olives; chopped
1 Garlic clove; coarsely
-chopped
1/2 lb Spinach; washed, stemmed
8 tb Butter; divided
1 c Snipped dill; divided - plus
1/2 tb Chopped fresh dill
1/2 c Crumbled feta cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
2 Leeks; chopped
2 c Chicken stock
3 tb Flour
4 Eggs
1/4 c Lemon juice
2 tb 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 3/4
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 1/2 tablespoon chopped dill. To finish: Beat eggs, 1/4
cup lemon juice and remaining 1/4 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 -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-21-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.