Heat braiser or saute pan over high heat.
Wash, dry and season chicken thighs with salt and pepper.
When pan is very hot, put chicken pieces in skin side down.
Lower the heat to medium.
When chicken is browned, flip to cook the other side.
Take chicken pieces out of the pan.
Discard some of the oil from the pan, leave about a tablespoon of chicken oil and add garlic, then the onion or shallots
When garlic and onion are soft, add mushroom.
Cook for about a minute then add whiskey to deglaze the pan.
Turn heat to high.
Pour in chicken stock or water, season with salt and ground black pepper (start with ¼ tsp salt and ⅛ black pepper, adjust to taste before you finish cooking)
Let simmer covered for about 10 minutes.
Add yogurt and lower the heat to low.
Let it simmer gently for about a couple of minutes or more.
Put chicken pieces back in the pan.
Cook for another couple of minutes more then sprinkle grated parmesan cheese over chicken.
Cover and cook 1-2 minutes more.
Adjust seasoning to taste.
Turn off heat.
Serve and Enjoy.