Ingredients:
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 lemons, juice of
2 teaspoons all-purpose flour
1/2 cup light cream
1/2 cup plain yogurt
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 105 min.