Braised Chicken Skewer Plate

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the chicken skewer and let it braised, undisturbed, so it takes on real color before you stir.
4. Stir in the chicken stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.