Serves 4

Prep Time - 30 minutes

Cooking Time - 20 minutes

Perfect with pasta, this no-cream recipe is sure to make faces smile, and the best thing? It will be ready in 20 minutes.



600 grams chicken thighs + legs, skin-on
2 tbsp olive oil 
1 bulb of garlic 
½ cup chicken stock 
⅓ cup white wine 
¼ cup plain yoghurt 
3 sprigs thyme, 
Optional Salt and ground black pepper to taste 
Pinch of paprika



Season the chicken with a little salt and pepper. Heat up a deep frying pan (cast-iron is best) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both sides become crispy or nicely browned. Remove the chicken from the pan and set aside. Discard the chicken fat from the pan. Add the remaining olive oil and sauté the garlic until light brown. Add the chicken back into the pan followed by the chicken broth, white wine and yoghurt. Lower the heat and let simmer. Add the thyme, salt, pepper and paprika. Reduce the sauce a little bit. Remove from heat and serve immediately.

Foodies Note: You may finish the dish by grilling it in the oven for about 1 minute, to char and crisp up the chicken skin.