Skip to main content

Chicken Thighs In Yogurt and Onions

Here's the post I promised on the Frugal Gourmet Whole Family Cookbook.

This recipe was really simple and turned out very well.

Chicken Thighs in Yogurt and Onions
from "The Frugal Gourmet Whole Family Cookbook"

3 T. olive oil
2 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
8 chicken thighs
salt and black pepper, to taste
2 cups plain yogurt
1 tablespoon chopped parsley

I had to cut this down because I was only using 2 chicken thighs- so I didn't measure anything....

I put some olive oil in a skillet and browned the 2 chicken thighs (which had been salted, peppered and poultry seasoned). I transfered the browned chicken to a glass baking dish.



I added the onions and softened them, then added the garlic (so it wouldn't burn). After about 5 minutes, I took the pan off the heat and added some plain yogurt. I also added salt, pepper and chopped parsley. I then poured the yogurt mixture over the chicken...


and baked it at 375 degrees for about 40 minutes (til the thermometer read 180 degrees).



This could not be easier, and it really tasted good. I served it with some olive oil/lemon potatoes and sugar snap peas. Oh- and some ripe tomato and feta cheese.



You could dress this up any way you wanted- add some curry paste to spice it up a little, or more herbs, almost anything.

I will definitely make this again!

Comments

Ivy said…
Hi Mimi, thanks for joining the Greek food lovers group and it's even better that you have a blog. I shall add you in my blogroll and hope to exchange our views at our blogs as well. Your chicken sounds awesome, I love the ingredients and have bookmarked it.

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: