You are here

Yogurt Baked Chicken With Pimento And Chives

chef.tim.lee's picture
Ingredients
  Chicken 3 Pound, quartered, skinned and fat removed
  Low fat yogurt 1 Cup (16 tbs)
  Finely chopped fresh chives 2 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Flour 1 Tablespoon
  Unsalted chicken stock 1 1⁄2 Cup (24 tbs)
  Finely chopped pimiento 1 Tablespoon
Directions

GETTING READY
1. Prepare the marinade by combining the yogurt, chives, salt and pepper in a shallow dish.
2. Add the chicken to the marinade and marinate in the refrigerator for at least two hours or overnight.

MAKING
3. Remove the marinated chicken from the refrigerator, 20 minutes before coking time.
4. Preheat the oven to 325° F
5. Arrange the chicken in a baking dish and reserve the marinade.

FINALIZING
6. Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is tender and cooked through.
7. In the meanwhile, in a saucepan, pour the stock and bring to a boil.
8. Simmer on a reduced flame, until the stock has reduced to half
9. Blend the flour with the reserved marinade.
10. Mix a few tablespoons of the hot stock into the marinade, then add the marinade to the stock and simmer for 3 minutes until thickened.
11. Finally add the pimiento to the sauce and stir.

SERVING
12. Transfer the chicken from the baking dish to individual serving plates and spoon the sauce over the pieces just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.025
Average: 4 (12 votes)