You don't need all day to make a flavorful and rich chicken stew. This quick-cooking skillet comes together in under an hour. The chicken is coated in flour before being flash-seared. The flour helps thicken the sauce which is a mixture of chicken broth, mushrooms, scallions, and yogurt. Although the recipe says to serve the saucy meat on a bed of cooked rice, feel free to pair it with your favorite stew side, be it mashed potatoes or egg noodles. For the simple yet scrumptious recipe,


Skillet Chicken Stew

Skillet Chicken Stew


  1. 3 tablespoons flour
  2. 1 teaspoon sweet smoked paprika, plus more for seasoning
  3. Salt and pepper
  4. 4 chicken leg quarters, split at the joint to separate legs
  5. 1 tablespoon butter
  6. One 8-ounce package cremini or white mushrooms, halved
  7. 1 bunch scallions, white and green parts thinly sliced separately
  8. 1 cup chicken broth
  9. 1/2 cup plain whole milk yogurt
  10. Cooked rice, for serving


  1. In a large bowl, combine the flour, paprika and 2 pinches each salt and pepper. Coat the chicken pieces with the seasoned flour, shaking off the excess.
  2. In a large, deep skillet, melt the butter over medium heat. Add the chicken to the pan, skin side down. Cook, turning occasionally with tongs, until the skin is golden, 6 to 8 minutes. Transfer to a plate.
  3. Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 3 to 4 minutes.
  4. Stir in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a boil. Return the chicken pieces to the skillet, cover and simmer over medium-low heat until the juices run clear, 20 to 25 minutes.
  5. Stir the yogurt and scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.
  6. To serve, mound some rice on each of 4 plates and top with the chicken.

Serves 4.

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