Description

Take your chicken to a higher level with yogurt, garlic, white wine and seasonings. It turns out creamy and crispy at the same time. Serve with potatoes, rice, or egg noodles.

Ingredients

• 20 oz. chicken thighs, with skin but de-boned
• 2-3 T. olive oil
• 20 cloves garlic
• 1/2 c. chicken stock
• 1/2 c. white wine
• 1/4 c. plain yogurt
• 4 sprigs thyme, if desired
• salt, to taste
• freshly ground black pepper, to taste
• paprika, to taste

Steps

1. Wash chicken and pat dry with paper towels. Season chicken with a little paprika, salt and pepper.
2. Heat up a heavy skillet (preferably cast-iron) on medium heat; add 1 1/2 T. olive oil. Fry chicken until both sides become crispy and nicely browned. Remove chicken from the skillet; set aside.
3. Discard fat from the skillet; add remaining olive oil; saute garlic until light brown and fragrant. Add chicken back into the skillet; add chicken stock, white wine and yogurt. Lower heat; simmer. Add thyme, salt, pepper and paprika. Cook until sauce reduces a bit. Remove from heat.