Chicken with Estragon and Yogurt

Name: Chicken with Estragon and Yogurt
Yield: 4
Ingredients: 4 boneless, skinless chicken thighs (1.2 kg); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons olive oil; 2 cups water (480 ml); 1 medium onion, finely chopped; 1 clove garlic, minced; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 chicken bouillon cube dissolved in 1 1/2 cup hot water (360 ml); 1 1/2 teaspoons dried estragon; 1 cup natural yogurt (200 g); 1/3 cup grated Parmesan cheese (35 g - for serving)

1
4 boneless, skinless chicken thighs (1.2 kg)
2
1/2 teaspoon salt
3
1/2 teaspoon black pepper
4
1 1/2 tablespoons unsalted butter
5
1 1/2 tablespoons olive oil
6
2 cups water (480 ml)
7
1 medium onion, finely chopped
8
1 clove garlic, minced
9
2 tablespoons all-purpose flour
10
2 tablespoons tomato paste
11
1 chicken bouillon cube dissolved in 1 1/2 cup hot water (360 ml)
12
1 1/2 teaspoons dried estragon
13
1 cup natural yogurt (200 g)
14
1/3 cup grated Parmesan cheese (35 g - for serving)

Ingredients

1
4 boneless, skinless chicken thighs (1.2 kg)
2
1/2 teaspoon salt
3
1/2 teaspoon black pepper
4
1 1/2 tablespoons unsalted butter
5
1 1/2 tablespoons olive oil
6
2 cups water (480 ml)
7
1 medium onion, finely chopped
8
1 clove garlic, minced
9
2 tablespoons all-purpose flour
10
2 tablespoons tomato paste
11
1 chicken bouillon cube dissolved in 1 1/2 cup hot water (360 ml)
12
1 1/2 teaspoons dried estragon
13
1 cup natural yogurt (200 g)
14
1/3 cup grated Parmesan cheese (35 g - for serving)

Directions

1
In a bowl, season the chicken thighs with salt and black pepper
2
Set aside
3
In a large skillet, melt the butter over high heat, then add the olive oil
4
(About 1 minute.)
5
Add the reserved chicken and cook, stirring occasionally with a wooden spoon, until browned (about 3 minutes)
6
Add 1 cup of water (240 ml), scrape up any browned bits from the bottom of the skillet, and continue cooking until the chicken is golden brown (about 20 minutes)
7
Remove the chicken and set it aside in the bowl used for seasoning
8
In the same skillet, add the onion and garlic and cook, stirring occasionally with a wooden spoon, until the onion is softened (about 1 minute)
9
Add the flour and tomato paste, stir to combine, then gradually add the chicken bouillon cube, whisking continuously, until a thick sauce forms (about 2 minutes)
10
Place the reserved chicken in the skillet, cover, reduce heat to low, and cook, scraping up any browned bits from the bottom of the skillet and adding water as needed, until the chicken is tender (about 25 minutes)
11
Remove from heat
12
Add the estragon and yogurt, stir well
13
Transfer to a serving dish, sprinkle with Parmesan cheese, and serve immediately
14
849 calories per serving