Braised Chick­en With Rose­mary and Yogurt

Braised Chick­en with Rose­mary and Yogurt

(serves 4 with leftovers)

1 whole chick­en, cut into quarters

2 tbsps butter

4 cloves gar­lic, minced

2 stems fresh rose­mary, leaves only, minced

1 cup fat-free yogurt

1/2 cup chick­en stock

1 cup dried porci­ni mush­rooms, rehy­drat­ed in 1/2 cup boil­ing water

juice of 1/2 lemon

Remove the skin from the chick­en parts.

In a heavy oven-proof casse­role dish with a close-fit­ting lid, melt the but­ter and brown the chick­en on all sides.  Remove to a dish and set aside.  In the same casse­role, saute the gar­lic and rose­mary, then place chick­en back in dish.  In a medi­um bowl, whisk togeth­er the yogurt and stock.  Drain the rehy­drat­ing liq­uid from the mush­rooms and whisk the liq­uid togeth­er with the yogurt and stock.  Pour mix­ture over the chick­en, add the mush­rooms and place the lid on top.  Cook in the medi­um oven of the Aga, or at 325F/170C for at least 1 1/2 hours.  Serve with steamed bas­mati rice.