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