Feta Stuffed Chicken With Green Olives

Directions

1. 1
   Oven to 350 degrees F.
2. 2
   In a small bowl, mix the feta, butter, rosemary and pepper to taste together.
3. 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. 4
   Put some stuffing under the tenderloin portion of the breast.
5. 5
   Season all parts well with salt and pepper.
6. 6
   Heat an oven-proof dutch oven or a very deep oven proof skillet over medium heat until it's very hot.
7. 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. 8
   Transfer the chicken to a plate, drain off the fat, and deglaze the pan with the wine and the broth.
9. 9
   Return the chicken to the pan (skin side up), add the olives, and put the skillet in the oven.
10. 10
    Bake until the juices run clear when pricked with a fork, about 40 minutes.
11. 11
    Transfer the chicken and olives to a warm plate.
12. 12
    Boil the juices over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes.
13. 13
    Pour the sauce over the chicken and serve with orzo or some other small pasta shape.