How to cook
Cut the chicken into pieces and place them in a deep pot. Pour on enough water to cover them. After it comes to a boil, add the carrot and onions, that you've cut into 2-3 coarse pieces, black pepper and salt. Boil about 30 min. on low heat.
In a suitable, deeper container, add the oil and butter. After they heat up, pour in the flour and stir, fry for about 2-3 min. until golden in color. Then pour in the cold milk while stirring nonstop.
Add about 1 2/3 cups (400 ml) of the broth in which you boiled the chicken. In a separate bowl, separate the yolks from the eggs and beat along with the yoghurt. To them, gradually add 1 ladle of the flour-milk sauce in a thin trickle.
Then pour the entire mixture over the sauce while stirring nonstop and remove from the stove. Optionally, you can add freshly squeezed juice of 1/2 lemon to thus prepared sauce.
When serving, place a piece of meat in each plate and pour the milk sauce over it. Sprinkle with finely chopped parsley.