I have amended the ingredients from the original recipe. This can still be viewed on the comments page.
- 450 g boneless, skinless chicken breasts
- 100 ml olive oil, plus 3 tablespoons extra
- Garlic, to taste, crushed
- 120 ml dry white wine
- 1 teaspoon fresh basil, finely chopped
- 2 medium onions, sliced
- Salt and pepper to taste
- 480 ml plain yoghurt
- Flat leaved parsley and a little fresh basil, finely chopped
- Discard the marinade and pat the chicken dry.
- Heat a tablespoon of olive oil in a frying pan and brown the chicken on both sides.
- In another pan, add 2 tablespoons of olive oil and sauté the onions until they are golden.
- Place the chicken in the pan with the onions.
- Season the chicken with salt.
- Spread the yoghurt over the chicken and onions, cover and allow to cook over a medium heat for 30 minutes.
- Sprinkle with the parsley and basiland serve.
Having no white wine around I used 100 ml of good sherry with 25 ml of water.
I also cut the chicken into large bite-sized pieces rather than use whole chicken breasts.
When I made this, the yogurt split badly, and no, I didn't boil it. I rescued this by thickening with a little cornflour. Using crème fraiche instead of yoghurt would prevent this problem and produce an equally good dish.
Probably not very authentic, but this dish went really well with spaghetti!.