I love coming up with new chicken recipes and lately, we have really been loving Greek yogurt in various dishes, lighter than cream, but just as tasty!
6 chicken thighs, skin on bone in
olive oil
2 minced garlic cloves
2 sliced leekes
8 sliced crimini mushrooms
1/2 glass of white wine
3/4 a cup chicken stock (eye ball this amount, you may need less)
1 rounded tsp. rubbed sage (fresh would be better, but I did not have it)
2-3 sprigs of fresh thyme
salt and pepper
1 large bay leaf
2/3 Greek yogurt
2 -3 Tblsp. minced Fresh Flat Leaf Parsley
Heat up a dutch oven on medium heat with a good drizzle of olive oil.  Season the chicken pieces with salt and pepper.  Place in heated dutch oven and brown till golden, about 7-8 minutes per side.  Remove from the pan and discard some of the excess oil.
Turn down the heat a bit and add in the sliced mushrooms, saute until golden.  Then add in the minced garlic cloves, stirring until fragrant.  Add in the leeks, stirring well, season with salt, pepper, and sage.  Pour in the 1/2 glass of white wine, scraping up any brown bits on the pan.  Simmer until reduced to 1/4 of the amount.  Then add in the chicken stock, bay leaf, thyme continuing to simmer about 4 minutes.  Return the chicken to the pan, lid on bringing to a simmer.

Place in a preheated 350 degree oven and braise/bake for 45 minutes.
Remove from the oven, putting the chicken onto a platter, then keep simmered on low until reduced by half. (I always keep my pot holders on hand as the handles are screaming hot)  Adjust for seasonings, remove from the heat and stir in the yogurt, and fresh parsley, returning  the chicken to the pot, sprinkle on the Gruyere cheese, and put into the oven until the cheese is melted, about 5 minutes or so.