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8 chicken drumsticks (about
1-3/4 pounds)
2 teaspoons margarine
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon fresh or
1/4 teaspoon dried dill weed
1/3 cup chicken broth
1 medium onion, sliced
1/2 cup plain nonfat yogurt
1-1/2 teaspoons cornstarch
1/4 cup cold water
Remove skin and fat from chicken drumsticks. Cook drumsticks in margarine in 10-inch nonstick skillet over medium heat until brown on all sides; drain. Sprinkle with paprika, salt and dill weed. Pour broth over chicken; add onion. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until juices of chicken run clear.
Remove drumsticks from skillet; keep warm. Stir yogurt into liquid in skillet. Mix cornstarch and cold water; gradually stir into yogurt mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour yogurt sauce over drumsticks. 4 servings
1-3/4 pounds)
2 teaspoons margarine
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon fresh or
1/4 teaspoon dried dill weed
1/3 cup chicken broth
1 medium onion, sliced
1/2 cup plain nonfat yogurt
1-1/2 teaspoons cornstarch
1/4 cup cold water
Remove skin and fat from chicken drumsticks. Cook drumsticks in margarine in 10-inch nonstick skillet over medium heat until brown on all sides; drain. Sprinkle with paprika, salt and dill weed. Pour broth over chicken; add onion. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until juices of chicken run clear.
Remove drumsticks from skillet; keep warm. Stir yogurt into liquid in skillet. Mix cornstarch and cold water; gradually stir into yogurt mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour yogurt sauce over drumsticks. 4 servings