Sautéed lemon and herb-marinated chicken thighs served on a bed of savory potato-yogurt sauce and garnished with chopped walnuts and sliced black olives.

Chicken Thighs Athenian

4 tablespoons fresh lemon juice 3 tablespoons, plus 2 teaspoons extra virgin olive oil - divided use 1 teaspoon salt - divided use 1/2 teaspoon ground oregano 1/8 teaspoon pepper
8 broiler-fryer chicken thighs, skinned 2 medium baking potatoes, peeled, quartered 2 garlic cloves, minced 2 teaspoons white wine vinegar 1 1/4 cup plain yogurt 1/2 cup chopped walnuts Black olive slices Parsley sprigs

In shallow dish, make marinade by mixing together lemon juice, 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, oregano and pepper. Add chicken, place in refrigerator and marinate, turning after 15 minutes, for 30 minutes.
In medium saucepan, place potatoes; add water to cover and boil about 20 minutes or until tender. Drain potatoes.
Make sauce by placing in blender container, hot potatoes, remaining 1/2 teaspoon salt, remaining 2 teaspoons olive oil, garlic and vinegar. Blend until smooth. Add yogurt and blend until mixed and fluffed. Remove to small bowl and keep warm.
Remove chicken from marinade and drain on paper towels; reserve marinade.
In large frypan, place remaining 1 tablespoon olive oil and heat to medium temperature. Add chicken and cook about 5 minutes on each side. Reduce heat to medium-low; add reserved marinade. Cover and cook, turning often, about 25 minutes or until golden brown and fork can be inserted in chicken with ease.
To serve, spread potato mixture, reserving 1/2 cup, on platter. Arrange chicken on top of sauce. Place 1 teaspoon of reserved sauce on each chicken thigh. Sprinkle with walnuts. Garnish with olive slices and parsley.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.