Whoever heard of chicken skillet stew? Not I, until Rachel Ray came along. I really gotta say, I appreciate that chick, she has some pretty creative ideas and she’s not afraid to try new things. She usually does a good job of including lots of fresh produce in her recipes and for that I applaud her. This recipe for chicken skillet stew is amazing, I found it in an old issue of her magazine and only had to adjust the recipe slightly to incorporate the best real food ingredients.
How many of us are looking for simple one dish suppers that don’t take too long to make as far as prep time goes? Me, me and me! I have four hungry mouths to feed each night and I am always on the look out for dishes to simplify my life. This recipe served my family of 5 with some leftovers (which I then turned into the most amazing soup, stay tuned for that recipe!). It only took about 15 minutes or so of preparation time which is totally doable. Serve it with a side of rice. When I make rice I make a huge batch at one time to last the whole month, freezing some in individual meal sized portions. We actually had this meal with ‘cauliflower rice’, although steamed cauliflower would work just as well.
- 4 Tbsp. arrowroot or 3 Tbsp. any gluten-free flour you can tolerate
- 1 -2 tsp. paprika
- Sea salt and cracked black pepper to taste
- 4 chicken leg quarters, split at joint to separate legs and thighs
- Butter, ghee, lard or coconut oil
- 8 ounces mushrooms, cleaned and sliced
- 1 bunch scallions, white and green parts thinly sliced separately
- 1 cup, or more, homemade chicken bone broth
- ½ cup whole milk yogurt or sour cream, preferably homemade grass-fed or cultured, for a dairy-free version use coconut creme
- In a large bowl, combine the arrowroot or flour with the paprika and 2 pinches each salt and pepper.
- Coat the chicken pieces with the seasoned flour.
- In a large deep skillet, melt butter, ghee, lard or coconut oil over medium heat.
- Add the chicken to the pan. Cook turning occasionally, until all sides are nicely browned 8 to 10 minutes. Transfer to a plate.
- Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 5 minutes.
- Stir in the chicken stock, 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, 30-35 minutes. (Time will vary depending on the size of your chicken pieces, mine were rather large!)
- Stir in the yogurt, sour cream or coconut creme and scallion greens into the pan sauce; season with salt, pepper and paprika.
- Stir to coat the chicken with sauce.
- Serve with side of soaked rice or steamed cauliflower rice.
This post contributed to Traditional Tuesdays and Hearth and Soul.
Subscribe to Divine Health
Join our weekly newsletter and get