Feta Stuffed Chicken With Green Olives

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 ounces feta cheese, crumbled
• 1 teaspoon chopped fresh rosemary
• 1/2 tablespoon unsalted butter
• fresh ground black pepper
• 3 lbs chicken pieces, rinsed,patted dry
• kosher salt
• 1 tablespoon olive oil
• 1/2 cup dry wine
• 1/2 cup low sodium chicken broth or 1/2 cup water
• 18 small unpitted green olives

Recipe

• 1 oven to 350 degrees f.
• 2 in a small bowl, mix the feta, butter, rosemary and pepper to taste together.
• 3 using your fingers and a spoon, push the feta mixture under the skin of the chicken parts (except the wing), being gentle to avoid ripping the skin.
• 4 put some stuffing under the tenderloin portion of the breast.
• 5 season all parts well with salt and pepper.
• 6 heat an oven-proof dutch oven or a very deep oven proof skillet over medium heat until it's very hot.
• 7 add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece.
• 8 transfer the chicken to a plate, drain off the fat, and deglaze the pan with the wine and the broth.
• 9 return the chicken to the pan (skin side up), add the olives, and put the skillet in the oven.
• 10 bake until the juices run clear when pricked with a fork, about 40 minutes.
• 11 transfer the chicken and olives to a warm plate.
• 12 boil the juices over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes.
• 13 pour the sauce over the chicken and serve with orzo or some other small pasta shape.