A French classic that I’ve tweaked a little to make a lighter and healthier than the French classic , cod au vin.
Pre heat oven to 180 degrees. Add oil to a medium size casserole and add onions pancetta and garlic followed by the brussel sprouts and sauté for a couple of minutes. Remove from the pan.
Lightly dust chicken in flour and seal either side until golden. Best to do this in batches so as to not overcrowd the pan. Remove chicken from the dish and absorb any excess fat with some paper towel. Deglaze the dish with a dash of white wine and scrap the bottom of the dish as you let the wine cook off.
Place the chicken pieces back in the dish followed by the brussel sprouts, garlic and shallots. Cover with the remaining white wine, add the fresh thyme, put the lid on and place in the oven for 1 hour.
Remove the chicken from the oven and take the chicken out and place on a plate, stir in the yoghurt and place the chicken back in the juices.
Serve with the vegetables and sauce and a side of mashed potatoes or a small pasta like risoni.
Serving Size 4