INGREDIENTS
2
chicken breasts (bone-in, skin-on)
Kosher salt
dried thyme
1 tsp
oil
5 cups
chicken stock
1 clove
garlic (minced)
2
bay leaves
2
potatoes (finely diced)
2 cups
corn
2
roasted Poblano peppers
1 1/2 cups
goats' milk yogurt (regular yogurt is fine)
salt and pepper