Savory Chicken Stew
|Salt||1 1⁄2 Teaspoon|
|Dressed frying chicken||1 , cut into serving pieces|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped celery leaves||2 Tablespoon|
|Sliced celery||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Crushed thyme||1⁄2 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Melt 2 tablespoons butter in large skillet.
Sprin-kle 1 teaspoon salt and 1/4 teaspoon pepper over chicken.
Brown chicken in butter; remove.
Stir paprika into butter in skillet; add remaining ta-blespoon butter.
Add onions, mushrooms and celery leaves; cover and cook over low heat 5 minutes.
Return chicken to skillet; add celery, broth, wine, thyme and remaining salt and pep-per.
Cover and simmer 25 minutes until chicken is tender.
Mix cornstarch and yogurt in small bowl.
Stir intochicken mixture.