Yes, it looks so creamy. But there is no cream in this recipe. It’s chicken and potatoes in yogurt. Chopped onion leaves and crisp fried onion bits serve as contrast in color and texture.
The sauce appears thin because there was still a few tablespoonfuls of broth left by the time the chicken and potatoes were done. I should have used less broth. Or continued cooking the chicken and potatoes, uncovered, until quite dry. I will next time. Perhaps, I’ll even throw in a cup of sweet peas too. And slices of fresh mushrooms.
Cut the chicken fillets into two-inch cubes. Season with salt and pepper.
Peel the potatoes and cut into wedges a bit smaller than the chicken pieces. The chicken will shrink as it cooks and by cutting the potatoes into smaller pieces by the time the dish is cooked, the chicken and potatoes will be about the same size.
Heat the butter in a non-stick pan. Fry the chicken pieces until the change color. Add the potato wedges, sprinkle with more salt and pepper, and cook over high heat, stirring often, until the edges of the potatoes start to turn light brown. Pour in half a cup of chicken bone broth, lower the heat, cover and simmer for about 15 minutes.
By the time the chicken and potatoes are cooked through, the mixture should be quite dry. Pour in the yogurt, stir and add more salt and pepper if necessary. Turn off the heat, stir in the chopped scallions and sprinkle the fried onion bits.
Serve hot with bread or rice. Might be good with pasta too.
I used chicken thigh fillets, skin on, but you can substitute skinless breast fillets.
You may need more butter if you're not using a non-stick cooking pan.
For the fried onion garnish, chop half an onion and fry in a little vegetable oil with a pinch of sugar until browned and crisp. Drain on paper towels.