Skillet chicken with lemon and yogurt

Name: Skillet chicken with lemon and yogurt
Ingredients: 3 tablespoons full-fat Greek yogurt; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 1/4 teaspoon dried oregano; 1 lemon; 2 chicken thighs; 2 chicken drumsticks; 2 chicken wings; 1 large red pointed pepper; 2 tablespoons olive oil; 240 ml chicken stock or water (optional); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon dried oregano; 100 g cherry tomatoes

Meat - Skillet chicken with lemon and yogurt by Florenta A. - Recipia

Skillet chicken with lemon and yogurt cooks in a marinade and comes with a little tangy sauce. Greek yogurt, oregano, red pointed pepper and cherry tomatoes bring it close to Greek cooking, which is where the idea for the dish comes from. I like to choose chicken pieces that are similar in size. Prep: 20 minutes. Cook: 22-37 minutes. Rest: 2-3 hours. Total time: 2 hours and 42 minutes-3 hours and 57 minutes. Serves: 4. About 430 kcal and 32 g protein per serving.

Ingredients

3 tablespoons full-fat Greek yogurt
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dried oregano
1 lemon
2 chicken thighs
2 chicken drumsticks
2 chicken wings
1 large red pointed pepper
2 tablespoons olive oil
240 ml chicken stock or water (optional)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dried oregano
100 g cherry tomatoes

Preparation

1. Mix the Greek yogurt with 2 tablespoons olive oil, the juice of 1/2 lemon, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon oregano. Pat the thighs and wings dry with paper towels, then add them to the marinade and coat well. Refrigerate for 2-3 hours. 2. Cut the red pointed pepper into strips. Heat 2 tablespoons olive oil in a large skillet and sauté the pepper for 2 minutes, until it softens slightly. 3. Add the chicken along with the marinade and cook over high heat for 10 minutes, stirring from time to time. 4. Pour in the juice of the other half of the lemon and cook for another 10 minutes. Keep some liquid in the skillet. 5. If the chicken is not cooked through yet, add 240 ml chicken stock or water and simmer over medium heat for 15 minutes. The meat is ready when it comes easily off the bone. 6. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon oregano. Halve the cherry tomatoes, add them to the skillet and stir. Serve warm.

Notes

You can replace the Greek yogurt with 45 g full-fat plain yogurt; the dish contains dairy. Choose thighs and wings that are similar in size, because large thighs cook more slowly than wings. If you leave the skin on, more fat will collect in the skillet; spoon off the excess before serving. Use a large skillet with room for the pieces in a single layer, so they don't stew in the liquid. Firm cherry tomatoes hold their shape better than very soft ones when stirred in with the chicken. You can mix the marinade a day ahead and keep it in the fridge separately; add the chicken only 2-3 hours before cooking. Stir from time to time while the chicken cooks, especially if the skillet has a thin base. Leftovers keep in the fridge for up to 3 days; when reheating, add 2 tablespoons water if the sauce has thickened. I serve it with plain rice.