| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Taste2 | 6 | servings | |
INGREDIENTS
| 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 |
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 - [email protected] ~or- [email protected] 04-21-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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