Paprika Chicken with Yogurt

Cut chicken into pieces as desired and skin, salt chicken pieces and brown on both sides in a pan and then remove. Chop shallots and garlic and sauté in the same pan until translucent, add paprika and pour in chicken stock. Bring the sauce to a boil, return the chicken to the pan and simmer for about 20 minutes. When the meat is cooked, remove and keep warm. Skim fat from the liquid and let it reduce. Whisk yogurt in a bowl until smooth and blend into the simmering sauce, allowing it to thicken for about 1 minute. Arrange the pieces of meat on warmed plates and top with the sauce.

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