Finely chop the onions and garlic and set aside. Separate the sundried tomatoes from the vinaigrette, roughly chop and set aside, keeping the vinaigrette.
Put the chicken pieces in a medium sized pot and cover with water so the chicken is just submerged (probably about one litre of water).
Add the thyme and some salt and pepper and bring to the boil with the lid on and simmer for 12 minutes. Remove the chicken, pat dry and set aside.
Leave the remaining liquid in the pot (if its more than about 500ml discard the rest), which should have a good chicken flavour now.
Add the flour while stirring to thicken the stock and then remove from heat.
In a large frying pan, fry the onions and garlic in the vinaigrette (which the sundried tomatoes came in) for 4-5 minutes until the onions are translucent.
Add the sundried tomatoes, English mustard and the thickened chicken stock and stir to mix.
Finally add the yoghurt, stir through, reduce heat and simmer with a lid on the pan.
Using a griddle (or a non-stick frying pan if you don’t have a griddle), on medium to high heat, char grill the chicken pieces, turning regularly until the skin is well coloured and crispy.
Once the chicken pieces are ready, serve immediately with plenty of the creamy sundried tomato yoghurt spooned over them.
Reprinted with permission of Chef Dom
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