| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: David Rosengarten
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