Ingredients
- 20 oz (570 g) chicken thighs, skin-on and deboned
- 2 tablespoon solive oil
- 15-20 clove sgarlic
- 1/2 cup chicken broth
- 1/3 cup white wine
- 1/4 cup plain yogurt
- 3 sprigsthyme, optional
- salt, to taste
- ground black pepper
- 1 pinch paprika
- chopped parsley
Instructions
- Season the chicken with salt and pepper.
- Heat a skillet (preferably cast iron) over medium heat and add 1 tablespoon of olive oil. Pan fry the chicken until both sides are crispy and nicely browned. Remove the chicken from the skillet and set aside.
- Discard the chicken fat from the skillet. Add the remaining olive oil and sauté the garlic until light brown. Return the chicken to the skillet, followed by the chicken broth, white wine, and yogurt. Lower the heat and let it simmer.
- Add the thyme (if using), salt, pepper, and paprika. Reduce the sauce slightly. Remove from heat, garnish with parsley, and serve immediately.
