Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Feta-Stuffed Chicken Braised with Green Olives

Scott Phillips

Servings: four.

You can use this under-the-skin stuffing in chicken parts or in a whole chicken, pushing it in under the skin of the thigh, drumstick, breast, back, and also in the cavity. Atalanta olives are the Greek version of picholines. A good accompaniment is bow-tie pasta or rice.

Ingredients

  • 3 oz. feta, crumbled (1/2 cup) (see How to buy feta)
  • 1/2 tsp. chopped dried rosemary
  • 1/2 Tbs. unsalted butter
  • Freshly ground black pepper to taste
  • 3-1/2 to 4 lb. chicken (back removed), quartered, (or 3 lb. chicken parts) rinsed, and patted dry
  • Coarse salt
  • 1 Tbs. olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth or water
  • 18 small unpitted olives, such as picholine, kalamata, or atalanta, if you can find them

Nutritional Information

      Calories (kcal) : 560
      Fat Calories (kcal): 320
      Fat (g): 36
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 205
      Sodium (mg): 750
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 49

Preparation

  • Heat the oven to 350°F. In a bowl, mash together the feta, rosemary, butter, and pepper with a fork.
  • Using your fingers and a spoon, push the feta stuffing under the skin of all the chicken parts except the wing; be gentle so as not to rip the skin. Put some stuffing under the tenderloin part of the breast. Season the parts well with salt and pepper.
  • Heat a deep, ovenproof, 10-inch skillet on medium heat until the pan is hot, at least 2 minutes. Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece; do this in batches if necessary. Transfer the chicken to a plate, drain the fat from the pan, and deglaze the skillet with the wine and broth or water, scraping up any stuck-on bits to dissolve them.
  • Return the seared chicken (skin side up) to the skillet, add the olives, and put the skillet in the oven. Bake until the juices run clear when pricked with a fork, about 40 minutes. Transfer the chicken and olives to a warm plate. Boil the juices in the pan over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes. Pour the sauce over the chicken pieces and serve.

Reviews

Rate or Review

Reviews

  • cookykamp | 10/04/2010

    Delicious (and easy) dish! I mix the feta with some cream cheese to soften the sharpness of the feta. Looking at the picture, I expected my sauce to look the same, but it did not. None of the cheese melted into the sauce, as I expected it to. So I added a touch of heavy cream. It was absolutely delish! Have already made this twice!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks