Baked chicken thighs in lemon yoghurt sauce

• porsi: Serves 2

Bahan-bahan

4 chicken thighs

200mI chicken stock

120ml white wine

Juice of I small lemon

2 tsp fresh thyme (or 1/2 tsp dried)

Salt and black pepper

120g Greek yoghurt

To serve:

Tagliatelle

Green vegetables

Fresh parsley (optional)

Petunjuk

1 preheat the oven to 200C/180C fan/gas mark 6.

2 Place the chicken (skin-side up) in a cast iron or oven-proof pan. Pour over 150ml of the chicken stock along with the white wine and lemon juice. Scatter over the thyme and season with salt and pepper.

3 Bake for 45 minutes or until the chicken is browned and cooked through.

4 Transfer the chicken thighs onto a plate and tent loosely with tin foil. Allow them to rest for 10 minutes.

5 Transfer the pan with any remaining juices to a medium-high heat. Add the yoghurt and allow to bubble, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

6 Add as much of the remaining chicken stock as you need to make the sauce pourable. Season with more salt and pepper to taste.

7 Return the chicken to the pan and heat through for 1-2 minutes.

8 Serve immediately with tagliatelle and green vegetables, spooning the sauce over the chicken and pasta.

Catatan

MAKE IT YOURS: This is also delicious served with mashed potato or rice.