Spinach and Olive-Stuffed Chicken Thighs

Total Time:
7 hr 10 min
Prep:
6 hr 10 min
Cook:
1 hr

Yield:
6 servings

Ingredients
  • 6 chicken thighs, boned
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon ground marjoram
  • 12 Kalamata olives, chopped
  • 1 garlic clove, coarsely chopped
  • 1/2 pound spinach, washed and stemmed
  • 8 tablespoons butter, divided
  • 1 cup snipped dill, divided, plus 1/2 tablespoon chopped
  • 1/2 cup crumbled feta cheese
  • Salt and pepper
  • 2 leeks, chopped
  • 2 cups chicken stock
  • 3 tablespoons flour
  • 4 eggs
  • 1/4 cup lemon juice
  • 2 tablespoons plain yogurt
Directions

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.


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