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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.


  • 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


  • 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.


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Reviews (1 review)

  • 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!

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