That's Greek for Smoke Eater Chicken (I think)
-2 Cups chopped baby bella mushrooms
-2 yellow onions
-1 tsp Ghee
-2 lbs chicken breast
-1 quart plain greek yogurt
-8 oz Feta cheese
-4 oz goat cheese
-1/2 cup of fresh dill
-1 medium size cucumber
-1 clove of garlic
In a pan saute 2 cups chopped mushrooms and 2 cups of yellow onion in a teaspoon of ghee (or butter) until tender.
In a separate pan or a wok, saute 2 lbs of cubed chicken seasoned with salt, pepper and thyme until the chicken is cooked through.
In a large sauce pot or a Dutch oven combine 1 quart of a good quality plain greek yogurt, 8 oz. of a good quality feta cheese, 4 oz of a good quality goat cheese, the zest of 1 med sized lemon, 1/2 cup of chopped fresh dill, one med sized peeled cucumber blended with all excess fluid squeezed out through a screen sifter and 1 garlic clove squeezed through a garlic press. Let this mixture simmer until melted into a creamy sauce and then add in the mushroom, onion and chicken.
Serve over Arborio rice with a side of sauted broccoli and pan toasted pita bread and pair with Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy!