"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Skillet Chicken Stew Recipe

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This recipe for Skillet Chicken Stew, by , is from Savory, Short & Sweet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Ellsworth

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
3 Tbsp flour
1 tsp smoked paprika plus extra for seasoning
Salt and pepper
4 chicken leg quarters (or just chicken legs and/or thighs)
1 Tbsp butter

One 8-ounce package cremini or white mushrooms, halved
1 bunch scallions, white and green parts thinly sliced and separated
1 cup chicken broth
1/2 cup plain whole milk or greek yogurt
Cooked rice for serving

Directions:
Directions:
Directions:

1. In a large bowl, combine the flour, paprika and a couple pinches each of 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. Add the mushrooms and scallions whites to the skillet and cook, stirring often until tender, 3 to 4 minutes. 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 util the juices run clear, 20-25 minutes.

3. Stir the yogurt and the scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.

4. To serve, mound some rice on each plate and top with chicken.

Personal Notes:
Personal Notes:
This warm and savory dish is one of our favorites during the fall and winter months. My son Jonah often requests it!

 

 

 

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