Chicken With Yogurt And Dry White Wine Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| 1 3- to 3 1/2-pound frying chicken, cut into serving pieces | ||
| Cayenne pepper | 1/8 Teaspoon | |
| 1/2 cup homemade chicken broth or water | ||
| 1/2 cup dry white wine or homemade chicken broth | ||
| Chives | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| 1 tablespoon unbleached white flour | ||
| Plain yogurt | 1/2 Cup (16 tbs) | |
Directions
1. Heat the butter and oil in a heavy skillet and saute the chicken pieces a few at a time, until they are golden brown. Return all the chicken to the skillet.
2. Add the cayenne, cover the skillet, and cook over moderate heat for 10 minutes, turning chicken once.
3. Add broth and wine to the chicken. Sprinkle with chives and salt to taste, cover, and cook over low heat for 20 minutes, or until the chicken is done. Remove the chicken to a warm platter.
4. Skim the surface fat from the broth. Mix the flour and yogurt together and add to the skillet. Cook until thickened but do not boil. Pour over chicken.
2. Add the cayenne, cover the skillet, and cook over moderate heat for 10 minutes, turning chicken once.
3. Add broth and wine to the chicken. Sprinkle with chives and salt to taste, cover, and cook over low heat for 20 minutes, or until the chicken is done. Remove the chicken to a warm platter.
4. Skim the surface fat from the broth. Mix the flour and yogurt together and add to the skillet. Cook until thickened but do not boil. Pour over chicken.
Chef
