Chicken Apollo

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Ingredients [?]

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  • add   1 cup feta cheese
  • add   4 cups cooked orzo, prepared according to package directions
  • add   1 (10 ounce) bag of spinach
  • add   1/2 cup chicken stock
  • add   1 tablespoon fresh oregano
  • add   1 tablespoon fresh dill
  • add   1 tablespoon lemon juice
  • add   1/2 cup white wine
  • add   ½ cup Kalamata olives, chopped
  • add   1 yellow squash, cut in chunks
  • add   1 red bell pepper, sliced
  • add   2 cloves garlic, chopped
  • add   2 tablespoons olive oil
  • add   1/2 teaspoon freshly ground black pepper
  • add   1/2 teaspoon salt,
  • add   4 skinless chicken thighs, with bones


  1. Season the chicken with salt and pepper. In Dutch oven, place oil and heat over medium high temperature. Add chicken and cook, turning, to brown on all sides. Remove chicken and keep warm. Keeping the Dutch oven over medium heat, add the garlic and cook for 1 minute. Add the peppers, squash, olives, and cook about 5 minutes. Add the wine, lemon juice, and herbs. Return the chicken to the pan, add the chicken stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Add the spinach, and cook until it wilts. Serve over hot orzo. Garnish with feta cheese. Makes 4 servings