| • | Cut the chicken into bite-sized pieces.
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| • | Melt the butter in a cooking pan and add the olive oil.
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| • | Add the chopped up onions and cook gently until it changes very soft and golden.
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| • | Add the garlic and cook for some other minute.
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| • | Add the chicken pieces to the onion and garlic mixture and cook, until it changes brownish on all sides.
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| • | Add the chicken broth, season with table salt and pepper to taste and add the chopped up parsley.
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| • | Heat until it boils then turn the heat up down to minimal and leave only it revealed for about 20 minutes.
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| • | Remove the chicken pieces and keep warm.
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| • | Turn on the heat up and reduce the liquid by about half. Remove from the heat up and stir in the yoghurt.
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| • | Serve the garlic chicken with mashed potato.
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