DailyInbox: DIB Presents - 12-02-04 - Feta-Stuffed Chicken

[dib-html-reply]

Title: DailyInbox Presents

If you can't read this newsletter or the formatting seems incorrect, click here to view our online version. . DailyInbox Presents Knowledge, Insight, Fun and Food for December 2, 2004 .         DailyInbox Also Presents: * Chicken Soup for the Soul * Heloise's Hints * From the Masters * America in Uniform * Bible Verses Good Housekeeping's Site of the Day Zoos Worldwide http://www.zoos-worldwide.de/ Here's the ultimate resource for locating zoos, aquariums, animal sanctuaries and wildlife parks around the world.  You'll find reviews of some of the featured attractions along with zoo cams and a featured 'Animal of the Month,' complete with pictures and links to other resources.  The Archives make these individual features accessible long past the posting date and give you an easy way to meet the animals up close and personal.  If zoos are your thing, Zoos Worldwide will expand your boundaries to include the entire world and provide access to just about any animal within this boundary! To submit a specific site for us to review in Site of the Day (or to make a suggestion for a site topic), please click here. Click here for the Good Housekeeping Site of the Day Archive. Bits & Pieces IDEAS . We keep moving forward, opening new doors, and doing new things, because we are curious--and curiosity keeps leading us down new paths. Walt Disney (1901-1966) Film producer and entrepreneur Learning is discovering that something is possible. Fritz Perls (1893-1970) Psychoanalyst Bits & Pieces has motivated readers with a unique combination of wisdom and inspiration for nearly 40 years. Every month, for less than the price of a cup of coffee, true-life stories that will lift your spirit. Order today and learn why over a million subscribers have enjoyed Bits & Pieces. Reader's Digest CyberSmiles A guy I know was towing his boat home from a fishing trip to Lake Huron when his car broke down. He didn't have his cell phone with him, but he thought maybe he might be able to raise someone on his marine radio to call for roadside assistance. He climbed into his boat, clicked on the radio and said, "Mayday, mayday." A Coast Guard officer came on and said, "State your location." "I-75, two miles south of Standish." After a very long pause, the officer asked, "How fast were you going when you reached shore?"  --Contributed to "Life in These United States" by Mary Marineau Smiles, grins & humor from the files of Reader's Digest! The Recipe File Meat and Poultry: Feta-Stuffed Chicken from Colorado Colore: A Palate of Tastes INGREDIENTS: 3 ounces feta cheese, crumbled 1/4 cup julienned marinated sun-dried tomatoes (optional) 1-1/2 teaspoons unsalted butter 1/2 teaspoon minced dried rosemary   Freshly ground pepper to taste 1 (3-1/2- to 4-pound) chicken, back removed and    cut into quarters   Coarse salt to taste 1 Tablespoon olive oil 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 18 small unpitted olives, such as picholine, kalamata   or catalan 1 Tablespoon unsalted butter TO PREPARE:   Mash the cheese, sun-dried tomatoes, 1-1/2 teaspoons unsalted butter, rosemary and pepper in a bowl with a fork until mixed.  Push the feta stuffing gently under the skin and spread evenly over the surface of the chicken except the wings; do not tear the skin.  Sprinkle with salt and pepper. Heat a deep ovenproof 10-inch skillet over medium heat for 2 minutes or until very hot.  Add the olive oil to the hot skillet.  Sear the chicken quarters skin side down for 4 minutes per side or until golden brown.  Place the chicken on a plate.  Drain the skillet.  Deglaze the skillet with the wine and broth, stirring to dislodge any browned bits on the bottom of the skillet. Return the chicken skin side up to the skillet.  Add the olives.  Bake at 350 degrees for 40 minutes or until the juices run clear when the chicken is pierced with a fork.  Remove the chicken and olives to a heated platter with a slotted spoon, reserving the pan juices. Bring the reserved pan juices to a boil over high heat.  Boil for 4 minutes or until thickened and reduced by 1/2, stirring frequently.  Whisk in 1 Tablespoon unsalted butter.  Pour over the chicken.  You may serve with bow tie pasta, rice or couscous, as the juices are delicious. You may substitute 3 pounds chicken parts or 4 chicken breasts for the whole chicken. . SERVES:  4 Copyright 2002 by The Junior League of Denver, Inc.  All rights reserved.  Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.   Print this recipe Send this recipe to a friend Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED] Mail your unsubscribe request to:   DailyInbox P.O. Box 913 Wimberley, TX 78676 View our:  Privacy Policy Contact email address:  [EMAIL PROTECTED]