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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Taste2 6 Servings

INGREDIENTS

6 Chicken thighs, boned
1/4 t Salt
1 T Lemon juice
6 T Olive oil, divided
1/2 t Ground marjoram
12 Kalamata olives, chopped
1 Garlic clove, coarsely
chopped
1/2 lb Spinach, washed stemmed
8 T Butter, divided
1 c Snipped dill, divided – plus
1/2 T 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 T Flour
4 Eggs
1/4 c Lemon juice
2 T Plain yogurt

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 543
Calories From Fat: 359
Total Fat: 40.6g
Cholesterol: 235.8mg
Sodium: 835.2mg
Potassium: 896mg
Carbohydrates: 20.9g
Fiber: 4.7g
Sugar: 4.1g
Protein: 27.6g


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