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Sunday, December 16, 2012,10:39 PM by
D.Sumithra

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CHICKEN IN YOGHURT

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
1 hour 40 minutes

Preparation Method :

  • Melt the butter in a large deep frying pan. Add the chicken pieces and cook, turning frequently, until golden brown on all sides, about 15 - 20 minutes.
  • Add shallots, the parsley and thyme , cook until the shallots are transparent.
  • Add the stock, salt and lots of pepper, simmer on a low heat for 25 - 30 minutes, turn the chicken pieces at intervals.
  • If the sauce evaporates too quickly add a little of the lemon juice and some water.
  • Meanwhile preheat the oven to 230°C / 450°F / Gas Mark 8. Mix the flour with the cream, blend in the yoghurt and add the lemon juice.
  • Now grease a shallow ovenproof dish and place the chicken in it. Pour the sauce from the skillet into the cream mixture and blend slowly.
  • Pour this mixture over the chicken and cook for 15 - 20 minutes. Reduce the heat to 180°C / 350°F / Gas Mark 4, and cook for a further 15 minutes.
  • Serve with pureed potatoes and a green salad.

INGREDIENTS

  • 150 grams butter
  • 1.5 kgs chicken, cut into 8 pieces
  • 4 shallots, finely chopped
  • Small bunch of parsley, chopped
  • 1 teaspoon dried thyme
  • 350 ml chicken stock
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 2 teaspoons plain flour
  • 125 ml single cream
  • 70 ml natural yoghurt

10 comments for “Chicken in Yoghurt”

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