3 tbspbutter 6chicken thighs, boneless skinlesscut into bite-sized pieces to tastesalt to tasteground black pepper 1.5 lbsmushroomstrimmed and quartered 1onions, mediumcut into small chunks 2 tsppaprika 1 tbspflour 3 cupschicken stock 0.25 cupdill, freshleaves, stripped from stems 0.5 cupyoghurt

1. Put 3 tbsp butter in a large pot over low heat and wait until it starts to foam.
2. Raise the heat to medium-high, add the chopped chicken, sprinkle with salt and pepper, and cook. Stir occasionally until it is not pink on any side, 5 to 10 minutes.
3. Transfer the browned chicken to a bowl with a slotted spoon. Add the mushrooms and onions to the pot and cook, stirring occasionally until they start to soften, 5 to 10 minutes.
4. Add 2 tsp paprika and a sprinkle of salt and pepper and cook, stirring until fragrant, less than 1 minute.
5. Add 1 tbsp flour and cook, stirring occasionally until it toasts a bit, 3 to 5 minutes.
6. Return the chicken to the pot along with 3 cups stock or water. Cook stirring occasionally, until the broth is thick and the chicken is fully cooked, 3 to 5 minutes.
7. Adjust the heat to medium-low, add the dill leaves and cream/yoghurt. Stir until well combined.