Creamy Yogurt Chicken with Potatoes and Mushrooms

This delightful dish combines tender chicken, earthy mushrooms, and hearty potatoes, all enveloped in a creamy yogurt sauce. The flavors meld beautifully, offering a comforting yet slightly tangy profile that is sure to please. It's a balanced meal that respects traditional cooking while adding a modern twist with yogurt for creaminess, making it suitable for various dietary needs.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups baby potatoes, halved
• 1 cup mushrooms, sliced
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the yogurt, garlic, paprika, thyme, salt, and pepper. Mix well.
3. Add the chicken thighs to the yogurt mixture, ensuring they are well coated. Let marinate for at least 30 minutes.
4. In a large oven-safe skillet, heat the olive oil over medium heat. Add the halved baby potatoes and sauté for about 5-7 minutes until they start to brown.
5. Add the sliced mushrooms to the skillet and cook for another 3-5 minutes until softened.
6. Push the potatoes and mushrooms to the side of the skillet and place the marinated chicken thighs in the center.
7. Spoon any remaining yogurt mixture over the chicken and vegetables.
8. Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
9. Garnish with fresh parsley before serving.