Gorgonzola chicken

Ingredients for 5 servings:

• 2 onions
• 3 garlic cloves
• 30 g parsley, frozen (equivalent to about 1 bunch fresh)
• 1 ½ tbsp paprika powder, sweet
• e.g. salt and pepper
• 500 g yogurt
• ½ lemon(s), juice and zest
• 1,000 g chicken breast
• 1 tbsp stock, granulated, or vegetable paste
• 400 g Gorgonzola, chopped
• n. B. Oil for frying

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 50 minutes

to prepare well

Peel and dice the onions, peel and press the garlic. Place both in a bowl with a lid. Add the parsley, paprika, salt, pepper, yogurt, lemon zest and juice, and mix everything together. Wash the chicken and leave it whole or cut it in half, depending on your taste. Place it in the bowl and let it marinate in the refrigerator – preferably for 24 hours: the more tender and aromatic it will be, the more tender and aromatic it will be. Remove the meat from the yogurt and slowly fry it in a pan with hot oil. Fry slowly so that the sauce remains as light as possible, but still crispy enough for the roasted flavors. Then add the yogurt, the granulated stock, and the Gorgonzola pieces and let everything simmer for about 30 minutes. Finally, set the meat aside. Purée the sauce and season to taste. Serve with spaetzle or Knöpfle (a kind of pasta dish), potato wedges, or French fries as a filling side dish, or with green leaf salad or cucumber salad for a healthy accompaniment.