How to cook
Wash and clean a large chicken and divide it into portions. In a large pot, heat the butter and fry the chicken evenly.
Let it saute until the chicken softens, adding a little water periodically. Then remove the finished meat, strain the sauce from the pot and dilute it with the wine. Return the sauce to the stove with the chicken and let it boil on low heat for about 10 minutes.
Once you remove the dish from the fire, thicken the sauce with the beaten egg yolks and yoghurt, the butter and season it with salt, black pepper to taste and freshly chopped parsley.