4 Pieces chicken thighs, without skin
1 teaspoon Salt
1/4 teaspoon Paprika
1/2 teaspoon Tarragon
Fresh ground pepper
3 tablespoons Lemon juice
2 teaspoons Tamari soy sauce
1/4 cup Sherry
2 Shallots, diced
1/2 cup Chicken broth
2 teaspoons Cornstarch
1 cup Yogurt
Salt to taste
2 tablespoons Fresh parsley, chopped
Arrange chicken pieces in a heavy, shallow pan, lightly oiled. Season chicken pieces with salt, paprika, and tarragon. (If desired, freshly-ground pepper may be used.) Sprinkle lemon juice, soy sauce and sherry over chicken. Place diced shallots around chicken pieces. Place pan in preheated 425 F oven. and bake, uncovered, for 20 minutes. Lower oven temperature to 375 F; cover pan and continue to bake for 30 minutes, basting occasionally with accumulated liquid. (Remove cover after 30 minutes baking and continue to bake 15 or 20 minutes longer, or until chicken is tender and nicely-browned.) Add corn starch to yogurt. Put accumulated juiced in pan on top of stove and bring to a boil. Add yogurt and stir until thickened. Put on top of chicken and top with parsley.
Yield: 2 servings