Herby Yoghurt Chicken Recipe
This is a chicken recipe from my childhood. It was always one of my favourites. Now I make it for my family and it’s one of their’s too! Frankly, I could just eat a big bowl of rice with the sauce – the chicken’s just a bonus! This could just as easily be done with some firm white fish, like cod, or even with some squash if you wanted to keep it veggie.
You will need:
3 oz unsalted butter (I occasionally substitute this with olive oil)
8 skinless chicken thighs (preferably with bone, but can be boneless if you prefer)
1 small bunch of flat leaf parsley
1 tsp dried thyme
1/2 pint chicken stock
Salt & black pepper
120 ml single cream
65 ml Greek yoghurt
2 tsp plain flour
Juice of 1 lemon
- Melt the butter in a large pan and brown the chicken thighs for about 10 mins
- Add the chopped onion, thyme and chopped parsley and continue to cook, stirring occasionally, until the onion has softened and gone translucent (about 5-10 mins)
- Now add the stock some salt and LOTS of ground black pepper
- Simmer on a low heat for 30 mins, stirring occasionally
- Pre-heat the oven to 200C
- Meanwhile, mix the flour with the cream and stir in the yoghurt and lemon juice
- Place the chicken thighs in an oven proof dish and then mix together the stock sauce and the cream mixture and add to the chicken
- Put in the oven for 15 minutes at 200C and then reduce the heat to 180C for a further 15 minutes
I always have this with plain white rice and some veg or a simple salad. It would also be lovely with mashed potatoes, or anything else that can soak up the delicious sauce!
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