• 2servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Chicken thighs without skins

  2. 1 teaspoon 5ml Salt

  3. 1/4 teaspoon 1 1/3ml Paprika

  4. 1/2 teaspoon 2 1/2ml Tarragon

  5. Fresh ground pepper

  6. 3 tablespoons 45ml Lemon juice

  7. 2 teaspoons 10ml Tamari soy sauce

  8. 1/4 cup 59ml Sherry

  9. 2 Shallots - diced

  10. 1/2 cup 118ml Chicken broth

  11. 2 teaspoons 10ml Cornstarch

  12. 1 cup 237ml Yogurt

  13. Salt to taste

  14. 2 tablespoons 30ml Fresh parsley - chopped

Instructions Jump to Ingredients ↑

  1. Arrange chicken pieces in a heavy, shallow pan, lightly oiled. Season chicken pieces with salt, paprika, and tarragon. (If desired, freshly-ground pepper may be used.) Sprinkle lemon juice, soy sauce and sherry over chicken. Place diced shallots around chicken pieces. Place pan in preheated 425 F oven. and bake, uncovered, for 20 minutes.

  2. Lower oven temperature to 375 F; cover pan and continue to bake for 30 minutes, basting occasionally with accumulated liquid. (Remove cover after 30 minutes baking and continue to bake 15 or 20 minutes longer, or until chicken is tender and nicely-browned.) Add corn starch to yogurt. Put accumulated juiced in pan on top of stove and bring to a boil. Add yogurt and stir until thickened. Put on top of chicken and top with parsley.


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