| 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)
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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