Herb & Yoghurt Chicken Recipe

Herby Yoghurt Chicken Recipe

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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.

Herb & Yoghurt Chicken RecipeHerby Yoghurt Chicken

Serves 4

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 onion

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

Serving SuggestionsHerb & Yoghurt Chicken Recipe

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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Thanks very much for reading!

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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