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1
Marinating chicken thighs: In a mixing bowl rub thighs with salt, lemon juice, 2 tablespoons olive oil, marjoram and pepper.
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2
Add the olive pieces and garlic, mix well.
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3
Cover and marinate for 6 hours.
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4
Spinach stuffing: In a large pan melt 1 tablespoon butter over medium heat.
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5
Add spinach and 3/4 cup dill, cook for 3 to 5 minutes, or until spinach is wilted.
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6
Remove from heat.
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7
When cool enough to handle squeeze excess moisture from spinach mixture and toss with feta cheese, salt and pepper.
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8
Reserve.
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9
Avgolemono sauce: In a small saucepan saute leeks in 2 tablespoons butter.
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10
Add chicken stock and simmer for 30 minutes.
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11
In a separate saucepan melt 3 tablespoons of butter.
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12
Add flour and stir over medium heat for 2 minutes.
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13
Remove from heat and strain stock into the roux all at once, whisking until thickened.
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14
Reserve.
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15
Stuff and saute chicken thighs: Remove olives from the marinade.
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16
Chop into small pieces and mix with spinach mixture.
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17
Remove chicken thighs from marinade, discard garlic pieces.
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18
Smooth out skin of each thigh and create a pocket.
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19
Divide spinach mixture and stuff each thigh between skin and meat.
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20
Dust with flour on both sides.
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21
Heat two skillets over medium-high heat and melt 1 tablespoon of butter in 2 tablespoons of olive oil in each.
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22
When foam subsides, add 3 chicken thighs to each skillet.
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23
Saute for 5 minutes per side or until golden brown.
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24
Yogurt garnish: In a bowl mix together yogurt and 1/2 tablespoon chopped dill.
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25
To finish: Beat eggs, 1/4 cup lemon juice and remaining 1/4 cup dill into sauce.
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26
Taste for seasoning.
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27
Warm gently over low heat; do not boil, it will curdle.
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28
Drain chicken thighs on paper towels.
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29
Place each on dinner plate and pour warmed sauce around.
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30
Top with 1 tablespoon of yogurt garnish and a small sprig of dill.
