| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Taste, Chicken and |
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 and stemmed |
| 8 |
tb |
Butter, divided |
| 1 |
c |
Snipped dill, divided, plus 1/2 tablespoon chopped |
| 1/2 |
c |
Crumbled feta cheese |
|
|
Salt and pepper |
| 2 |
|
Leeks, chopped |
| 2 |
c |
Chicken stock |
| 3 |
tb |
Flour |
| 4 |
|
Eggs |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Plain yogurt |
INSTRUCTIONS
Recipe By : Taste Show # TS4747
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.
Yield: 6 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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