8 chicken pieces (1 kg)
2 tablespoons of butter or margarine
2 tablespoons of olive oil
salt
black pepper to taste
1/2 cup of dry white wine
3/4 cup of water
1 small cup of natural yogurt (200 g)
1 tablespoon of chopped dandelion
8 chicken pieces (1 kg)
2 tablespoons of butter or margarine
2 tablespoons of olive oil
salt
black pepper to taste
1/2 cup of dry white wine
3/4 cup of water
1 small cup of natural yogurt (200 g)
1 tablespoon of chopped dandelion
Wash and pat dry the chicken pieces
In a large skillet, melt the butter or margarine and olive oil
Add the chicken pieces and brown them on all sides
Sprinkle with salt and black pepper to taste
Add the wine, cover the skillet well, and cook over low heat for about 30 minutes
While cooking, add water to prevent the sauce from burning
Remove the chicken from the skillet
Scoop off some of the fat from the surface of the sauce that remains in the skillet
Add the yogurt and dandelion and mix well
Serve the sauce over the chicken pieces
