Rinse chicken and pat dry with paper towels. Cut into 8 serving pieces.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Brown chicken in skillet and remove to a buttered 13x9-inch baking dish. Reduce heat to medium, and add flour and paprika to pan juices, stirring quickly. Season with parsley, salt, and pepper to taste. Stir mixture 1 to 2 minutes over medium heat until flour is cooked. Remove from heat, and stir in yoghurt; mix well. Spoon mixture over chicken in baking dish.

In a medium skillet, melt remaining 2 tablespoons of butter and sauté onions and mushrooms for 3 to 5 minutes. Spoon over yoghurt-covered chicken. Bake, covered, at 350ºF for 50 to 60 minutes or until juices run clear and meat is so longer pink near the bone.

Makes 6 servings.