Prep 20 mins
Cook 1 hr
This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).
- 1 tablespoon extra virgin olive oil
- 1 (3 lb) chicken, cut into 4-8 pieces
- 2 onions, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup chicken stock or 1 cup water
- 2 tablespoons paprika
- 1⁄2 teaspoon salt
- 2 cups plain yogurt
- 2 scallions, minced
- parsley (to garnish)
- In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
- Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
- Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
- Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
- Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
- With tongs, remove chicken from casserole to a heated platter.
- Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
- In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!
What a glorious dish! First off, the only small changes I made were as follows, I used chicken thighs as (like twissis) I got 10 lbs. at the price of 48 cents a pound. So I had enough thighs to paint a house from here to the next country. Secondly, I used "Greek" style yogurt (which in my mind appears a bit "stiffer" then regular yogurt) and didn't need to drain for to long. Other then that, I followed exactly, the chicken was so aromatic, and as previous reviewers the vegetables added a wonderful, seductive taste sensation. But the most wonderful taste is the sauce that beholds itself after all the essence's have cooked down and the chicken is nestled nicely down in the whole dish. Wonderful, and will make this easy, but rich tasting chicken again, and again. Made for Aussie Swap June 2009.
Yesterday we bought 12 lbs of chicken breasts for our freezer when found at the lowest price we had ever seen, so I used 2 of them for this recipe & scaled it down accordingly. They were lrg & I cooked them intact, but then sliced into medallions when I plated them & topped w/the veggie sauce. The chicken was fork-tender moist, but the veggie sauce shines here IMHO. I rough chopped the onion, celery + a few mushrooms I needed to use & then julienned the carrot in short strips. The combo of the stock, yogurt & paprika was creamy-rich & perfect w/the flavours & texture of the veggies. This is an easy-fix & a delight to eat. Thx for sharing your recipe w/us. :-) btw, DH was impatient to eat & I forgot the scallions & parsley on top b4 taking the pic. After that, it was way too late. :-(
Used sour cream. It was yummy! Easy to prepare. Probably the leftovers will be even better tomorrow.