Happy thanksgiving to States citizens today!
The weather is getting cold and as we heading to Holidays, I'm realy looking forward for the first flurries to appear..
I 'm also thinking Christmas Decorating this week, is it too soon?
Well Kostas (my son) had his picture with Santa yesterday so.. i dont know I feel like the time is now..
Anyway,todays comfort dish will make you feel the warmth you seek.. It's a genuine family comfort meal.
1 kg chicken portions (I used drumsticks)
1 onion, chopped
1 clove garlic, minced
2 leeks, trimmed and rinsed
2 carrots cut into thick slices
3-4 medium potatoes cut into thick slices
1 tablespoon flour
1 tablespoon chopped dill
The zest of 1 lemon
250 ml chicken broth at room temperature
150 g yoghurt at room temperature
4 tablespoons olive oil
Salt - Pepper
Season the chicken with salt and pepper an both sides.
Coat a large skillet or a ovenproof pan with 4 tablespoons of olive oil and place over medium heat. When the oil is hot, lay the chicken in the pan. Brown for 3-5 minutes on each side, until the outside is nicely browned.
Preheat the oven to 350 degrees.
To the drippings in the pan, add 1 tablespoon of olive oil and add the vegetables. Season with salt and pepper and stir for 2-3 minutes.
When it comes to a boil, remove the pan from heat and set aside.
Using a fork whisk the yoghurt in a bowl and slowly add a lug of the hot liquid from the pan whisking the yogurt. We want to bring the yoghurt to a lukewarm state and then add it to the pan. This technique is the same as we do the Egg and lemon sauce.
So when the yogurt is warm, add it to the pan with the chicken.
Allow to cool a bit before serving.