Sometimes you take one recipe from a generally wonderful cookbook and that is the one you use so often you never go back to the original recipe but make it your own. That's the way it is with this simple, easy to make chicken with yogurt dish which I discovered many years ago, when my children were small, in "The New York Times Natural Foods Cookbook" by Jean Hewitt. It was the 70's, we were all deep into healthy eating and the recipes in it are as appropriate today as way back then.
ALL YOU NEED are boneless chicken breasts (one per person) cut into 2 or 3 pieces, depending on size, whole fat yogurt (Greek style is good but not essential), salt and cayenne pepper and a bit of white wine if it is handy (if not, water will do).
Sear (but do not brown) the chicken pieces (you could use legs or thighs if you prefer) in a little vegetable oil, add salt, a dash of cayenne pepper and about half a cup of liquid, water or white wine, bring to a low simmer, cover and poach for 20 minutes or so until the chicken is cooked through. Stir in 2 or 3 big spoonfuls of yogurt per person, allow to heat through gently - do not boil, you don't want to curdle the yogurt - and serve with rice or pasta. That's it. You could sprinkle a bit of chopped parsley and/or paprika on top if you like.
Oh, and leftovers are delicious for lunch the next day.