6 Chicken thighs, boned
1/4 tsp Salt
1 tbsp Lemon juice
6 tbsp Olive oil, divided
1/2 tsp Ground marjoram
12 Kalamata olives, chopped
1 Garlic clove, coarsely chopped
1/2 lb Spinach, washed and stemmed
8 tbsp 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 cup Chicken stock
3 tbsp Flour
4 Eggs
1/4 cup Lemon juice
2 tbsp Plain yogurt
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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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