Chicken with Yogurt Gravy

Note: the proportions on this recipe may not be quite perfect yet, as the original recipe card did not list quantities.

• 1 Package Chicken Thighs (approx 4-6 thighs) with skin and bones
• Seasonings: 1 tsp? Rosemary, 1/2? tsp salt, 1/4? tsp pepper
• Liquids: Olive oil, White cooking wine and/or water, 1/2? lemon (squeezed)
• Plain yogurt (1 cup?)
• Rice: Brown/Wild Rice Blend: approx 1/4-1/3 cup per person, 1.5 to 2 cups for full recipe.
• carrots, yellow squash, zucchini (approx 1-2 each, sliced into 1/4 inch rounds)

Directions:

1. Cooking the brown and wild rice blend according to rice package directions (takes approx 45 min to cook after water boils).
2. Preheat large skillet to medium (or use dutch oven). Wash, and pat dry the chicken.
3. Brown chicken in oil. Season with salt, pepper, and rosemary. (it is browned when it looks cooked on the outside of the chicken, this should take approx 5-10 minutes per side, flip periodically)
4. Add cooking wine, water (1/4 cup), and lemon. Simmer covered slowly until tender, about 30 minutes.
5. In a seperate pot, steam the veggies (carrots, yellow squash, zucchini) according to steamer pot directions.
6. Once the chicken is done cooking, move chicken to serving platter, save liquid.
7. Blend cooked liquids into plain yogurt until a nice gravy consistency is achieved.
8. Serve chicken, rice, veggies, and gravy in seperate serving dishes.

Variations: use a dry sauterne wine or beer instead of lemon and water. Use sour cream instead of yogurt.