Chicken Paprika In Yogurt Sauce
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).
Steps
In a large , heavy bottomed casserole or skillet , heat oil over medium high heat.
Add as many chicken pieces that will fit without crowding.
Saut 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 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 yo.
Ingredients
extra virgin olive oil, chicken, onions, carrots, celery, chicken stock, paprika, salt, plain yogurt, scallions, parsley