Spinach and Olive-Stuffed Chicken Thighs
| Yield: | 6 Servings |
| Categories: | Chicken |
| 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 |
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