Anonymous Fri Oct 07 11:22:54 2005

8 chicken drumsticks (about

1-3/4 pounds)

2 teaspoons margarine

1/2 teaspoon paprika

1/4 teaspoon salt

1/2 teaspoon fresh or

1/4 teaspoon dried dill weed

1/3 cup chicken broth

1 medium onion, sliced

1/2 cup plain nonfat yogurt

1-1/2 teaspoons cornstarch

1/4 cup cold water

Remove skin and fat from chicken drumsticks. Cook drumsticks in margarine in 10-inch nonstick skillet over medium heat until brown on all sides; drain. Sprinkle with paprika, salt and dill weed. Pour broth over chicken; add onion. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until juices of chicken run clear.

Remove drumsticks from skillet; keep warm. Stir yogurt into liquid in skillet. Mix cornstarch and cold water; gradually stir into yogurt mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour yogurt sauce over drumsticks. 4 servings