Feta-Stuffed Chicken Braised with Green Olives

Feta-Stuffed Chicken Braised with Green Olives
Photo by Scott Phillips


  • ½ tsp. chopped dried rosemary
  • Freshly ground black pepper to taste
  • ½ cup dry white wine
  • 3-½ to 4 lb. chicken (back removed), quartered, (or 3 lb. chicken parts) rinsed, and patted dry
  • ½ cup low-salt chicken broth or water
  • 18 small unpitted olives, such as picholine, kalamata, or atalanta, if you can find them
  • Coarse salt
  • + 3 more ingredients
    • 3 oz. feta, crumbled (½ cup) (see How to buy feta)
    • 1 Tbs. olive oil
    • ½ Tbs. unsalted butter

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...

View full recipe at Fine Cooking


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