Sweet treats aren’t the only thing people hunger for! Here’s a delicious dinner with a delicious creamy, tangy sauce. It looks like a lot of ‘steps’, but it’s really very easy to prepare. Serves 4

Dream Chicken

INGREDIENTS: ​

• ½ kilo (1 pound) chicken thighs, boneless and skinless, cut into 1”/2.5cm pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon EVOO
• 1 medium onion, chopped
• 1 x 8oz/225g baby bella (white button or portabello) mushrooms, sliced
• 3 cloves garlic minced
• 1 cup chicken broth (ideally low sodium)
• ¼ cup dry white wine (can substitute chicken broth)
• 1 tablespoon dry sherry (optional)
• ½ cup plain Greek yoghurt
• ¼ fresh dill, chopped, plus additional to taste
• 2 teaspoons Dijon mustard
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose (plain) flour

METHOD:

1. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until golden – about 5 minutes.
3. Reduce the heat to medium, then add the onion and cook until translucent and soft – about 3 minutes.
4. Add the mushrooms and cook, stirring occasionally, until softened, about 4-5 minutes.
5. Stir in the garlic and sauté until fragrant, about 30 seconds.
6. Pour in the chicken broth, wine and sherry (if using) ad bring the mixture to a boil.
7. Stir in the Greek yoghurt, ¼ cup of the dill and the Dijon mustard until well incorporated.
8. Add the butter and stir until melted.
9. Place the flour in a small bowl. Add a ladle of the hot broth mixture to the flour and whisk the mixture until smooth and no lumps remain.
10. Pour the flour-broth mixture back into the skillet and stir until well incorporated.
11. Reduce the heat to low and simmer until the sauce starts to thicken – about 3-4 minutes.
12. Taste for seasoning and add more of the extra dill if needed. Serve.