Feta Stuffed Chicken With Green Olives

1. 1

   Oven to 350 degrees F.

2. 2

   In a small bowl, mix the feta, butter, rosemary and pepper to taste together.

3. 3

   Using your fingers and a spoon, push the feta mixture under the skin of the chicken parts (except the wing), being gentle to avoid ripping the skin.

4. 4

   Put some stuffing under the tenderloin portion of the breast.

5. 5

   Season all parts well with salt and pepper.

6. 6

   Heat an oven-proof dutch oven or a very deep oven proof skillet over medium heat until it's very hot.

7. 7

   Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece.

8. 8

   Transfer the chicken to a plate, drain off the fat, and deglaze the pan with the wine and the broth.

9. 9

   Return the chicken to the pan (skin side up), add the olives, and put the skillet in the oven.

10. 10

    Bake until the juices run clear when pricked with a fork, about 40 minutes.

11. 11

    Transfer the chicken and olives to a warm plate.

12. 12

    Boil the juices over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes.

13. 13

    Pour the sauce over the chicken and serve with orzo or some other small pasta shape.

* Per serving · 4 servings · Values may vary.