Recipe by L. Duch
This is one of my all time favorites. Your house will smell SO good while you are making this. I got this recipe from a Arab friend of mine several years ago. If you are not a yogurt fan, don't let the yogurt scare you off. This is a delicious dish and very aromatic when cooking.
Top Review by Tomorrow Never Knows
This was a very tasty dish! Nothing too difficult and no obscure ingredients or equipment. A very good ratio of effort to taste. I will say that I made two modifications. I used just a bit of olive oil instead of 1/2 C of butter. I also don't like parsley, so I used cilantro instead. Oh, and as Lori did, I also used boneless chicken breasts, and that worked very well.
- 1⁄2 cup butter
- 4 shallots, finely chopped
- 2 1⁄2-3 lbs chicken, cut into serving pieces
- 1 bunch parsley, chopped
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1 large lemon, juice of
- 2 teaspoons all-purpose flour
- 1⁄2 cup light cream
- 1⁄2 cup plain yogurt
Directions See How It's Made
- Melt butter in a large deep skillet.
- Add chicken and cook, turning frequently, until golden brown on all sides, about 10-15 minutes.
- Add shallots, parsley and thyme and cook until the shallots are trasparent.
- Add chicken broth, salt and lots of pepper, and simmer on a low heat for 30 minutes.
- turning the chicken at intervals.
- If the sauce evaporates too fast, just add a little more chicken broth.
- Preheat oven to 450 degrees.
- Mix the flour with the cream, blend in the yogurt and add the lemon juice.
- Place chicken in a shallow backing dish and pour the sauce from the skillet into the cream mixture and blend slowly.
- Pour this mixture over the chicken and cook for 15 minutes.
- Reduce the heat to moderate, 350-375, and cook a further 15 minutes.
- Serve with jasmine rice and a salad.