BEST cheesy stuffed chicken! | FeelGoodFoodie
Roasted Rice Stuffed Chicken
The name Plaka denotes the colorful taverna section in Athens, a hillside area that comes to life at night with music and dining, where this dish is a specialty. Pilaf studded with pine nuts and raisins roasts inside broiler-fryers.
Roast Chicken Plaka Style / Kota Plaka
2 whole broiler-fryer chickens (about 3 pounds each), or 1 roasting chicken (5 to 6 pounds)
Salt and pepper
1 teaspoon grated lemon peel
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 medium-sized onion, finely chopped
½ cup butter
½ cup golden raisins or currants
½ cup pine nuts or slivered almonds
1 cup dry white wine
1 can (15 ounces) artichoke hearts, or 16 parboiled
fresh tiny artichoke hearts
Wash chicken and giblets and pat dry. Rub with salt, pepper, and lemon peel. Tuck garlic inside chicken cavities.
Steam rice in the broth for 20 minutes. Meanwhile, in a large frying pan, sauté onion in 2 tablespoons of the butter.
Chop the chicken livers and add to onion along with raisins and nuts; sauté a few minutes, add to rice, and fluff lightly with a fork. Heat remaining butter until it sizzles and starts to brown, then pour over rice; fluff with a fork. Spoon stuffing inside birds and place breast side up in a large roasting pan. Tuck remaining giblets alongside.
Roast in a 425 oven for 25 minutes. Reduce temperature to 350° and pour the wine over the chicken, Continue roasting 1 hour longer (or 1½ hours for the roasting chicken). Add artichokes to pan juices, cover with foil, and roast 15 minutes longer, or until the leg joints move. Transfer to a large carving board and surround with artichokes. Skim fat off pan juices, and pour juices into a sauce bowl. Makes about 8 servings
Goat Cheese & Cranberry-Stuffed Chicken
Goat Cheese & Cranberry-Stuffed Chicken. Part of the series: Cooking Delicious Food. Goat cheese and cranberry-stuffed chicken will require you to start out with a food processor. Make goat cheese and cranberry-stuffed chicken with help from an experienced culinary professional in this free video clip.
Andrew Allen's Roasted Chicken Stuffed with Sausage and Herbs
In our newest episode of Athens Cooks, we are bringing you the fine chef, Andrew Allen, a cook at The National, a Mediterranean inspired cafe in the heart of downtown Athens, Ga. Renowned and celebrated for his studied and skilled butchering techniques, Andrew demonstrates how to debone a whole chicken from start to finish from his home kitchen, ready to be served for a memorable and sensory filled meal.
This chef educates viewers how the proper deboning technique is done, however, we plead you to proceed with caution, Andrew is a trained professional with a specified boning knife.
After Andrew cuts out the tenders of the chicken, he places them in the middle, prepares his Spicy Country Sausage, his favored spice of fresh sage and sautées fresh Vidalia onions for stuffing. Next, the stuffing is positioned in the center of the deboned bird and folded within butchers twine. The twine is used to tightly tie the chicken together for roasting.
To Roast:
Preheat oven to 400 degrees.
Roast for 2 hours and 30 minutes.
Serve at your dinner of choice, weather it's a casual backyard dinner party among friends, or a Thanksgiving feast celebrated among family. Savor and enjoy! Let us know your thoughts!
-The Athens Cooks Team.
Christakis - Chicken Athenian
Christakis - Chicken Athenian
Tustin, CA 92780
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Greek Platter Chicken Athenian Chicken Stuffed with Parsley Feta, Souvlaki & Roasted Potatoes
Missing Greece, in this episode I show how to cook an authentic Greek platter at home.
Here I make a Chicken Athenian I created where fried chicken is stuffed with feta cheese flavoured with parsley then oven baked to produce a tender chicken with a crispy skin. I also make traditional Souvlaki flavoured with garlic, rosemary and wine and crispy Lemon Garlic, Greek Oven Roasted Potatoes.
CHICKEN ATHENIAN Ingredients • 2 small to medium chicken thighs • 1/4 cup feta cheese mixed with parsley • 1 egg • ½ cup all purpose flour • 1 teaspoon salt • Freshly ground black pepper Instructions 1. Preheat oven to 350°F. 2. Stuff the thighs with the feta cheese parsley mixture. 3. Dip each thigh in egg and then flour, shake off excess. 4. Fry both sides of the chicken being careful to do this gently so the cheese remains intact. 5. Bake the chicken in the oven for 45 minutes to 1 hour until cooked through.
SOUVLAKI RECIPE Ingredients • 1/2 pound chicken breasts or meat of your choice cut into bite sized pieces • Wooden skewers • ¼ cup olive oil • ¼ cup wine • Juice from 1 lemon plus more for serving • 1 tablespoons rubbed oregano • 1 tablespoon sweet or smoked paprika • 1 tablespoon rosemary • 5 cloves garlic, minced • Salt/Pepper Instructions
1. In a bowl, mix all the other ingredients with the meat and mix well so that all the meat is coated in the marinade. Cover and let it sit in the refrigerator for 2-3 hours, ideally, ½ hour will do if you are in a hurry.
2. Preheat the oven at 350 F
3. Skewer the meat on the skewers (you can add vegetables if you wish)
4. Place the souvlaki on the tray or baking dish
5. Roast and check the temperature at about 12 min,
6. Once ready or about ready, place under the broiler for 1-2 minutes to get them slightly grilled.
GREEK ROASTED POTATOES Ingredients • 1 pound baking potatoes, peeled and cut into 1 1/2-inch wedges • 1/4 cup olive oil • 3 garlic cloves, minced • 1 1/2 teaspoons dried oregano, crumbled • 1 teaspoon salt • Freshly ground black pepper • 1/4 cup vegetable stock • 1/3 cup freshly squeezed lemon juice Instructions
7. Preheat oven to 350°F.
8. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
9. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.