CHICKEN QUARTERS IN BUTTER & WHITE WINE SAUCE SERVED ON YOGHURT MASH POTATOES

CHICKEN QUARTERS IN BUTTER & WHITE WINE SAUCE SERVED ON YOGHURT MASH POTATOES

Serves 4

Time: 30 minutes

For the chicken and the sauce

4 chicken quarters with skin on

4 tbs butter

1/2 cup white wine

1 1/2 tbs plain flour

1 cup stock

Salt & pepper

1 tbs chopped parsley

For the yoghurt mashed potatoes

4-6 large potatoes

Salt & pepper

1/2  cup yoghurt ( bit more if needed)

1 tbs butter

Method

First for the chicken, season the chicken well and keep aside.

For the mashed potatoes, boil them in salt water.

 Meanwhile, when potatoes are boiling, heat the pan, add the chicken pieces skin side down. Let it sizzle for few minutes. This will take about 3 to 4 minutes. Basically, you are rendering the fat from the skin. Turn on the other side and cook for 3 minutes or so. Remove the chicken and keep it warm.

In the same pan, add the plain flour and brown it slightly for about 2 minutes. Add the wine and deglaze the pan. When it thickens, pour in the stock with seasoning.

By this time, potatoes are boiled, mash them. Mix in yoghurt, butter and seasoning and gently cook for few minutes till the chicken gets ready.

When the gravy comes to bubbling stage, Mix in the butter and arrange the chicken pieces in the pan. (poke the chicken with fork or knife. This will help the sauce to go inside the chicken to flavour).

Cook for 8 to 10 minutes. By this time the chicken will be cooked through. 

Serve it immediately with the yoghurt mashed potatoes with parsley on top.