Spinach and Olive-Stuffed Chicken Thighs
- Total Time:
- 7 hr 10 min
- 6 hr 10 min
- 1 hr
- 6 servings
- 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
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.
Recipe courtesy of David Rosengarten
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Recipe courtesy of Herb Mesa