Recipe - Spinach And Olive-Stuffed Chicken Thighs

6 Chicken thighs, boned
One fourth teaspoon Salt
1 tablespoon Lemon juice
6 tablespoon Olive oil, divided
One half teaspoon Ground marjoram
12 Kalamata olives, chopped
1 Garlic clove, coarsely
chopped
One half pound Spinach, washed and stemmed
8 tablespoon Butter, divided
1 cup Snipped dill, divided, plus
One half tablespoon chopped
One half cup Crumbled feta cheese
Salt and pepper
2 Leeks, chopped
2 cup Chicken stock
3 tablespoon Flour
4 Eggs
One fourth cup Lemon juice
2 tablespoon Plain yogurt

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 Three fourths 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 mediumhigh
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 One half tablespoon chopped dill.

To finish: Beat eggs, One fourth cup lemon juice and remaining One fourth 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
MCRecipe Digest V1 #614 by Peggy Morgan 75402.3465@compuserve.com on 97