Skillet Chicken Stew Katie Barreira   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 40 min 3 tablespoons flour 1 teaspoon sweet smoked paprika, plus more for seasoning Salt and pepper 4 chicken leg quarters, split at the joint to separate legs and thighs 1 tablespoon butter One 8-ounce package cremini or white mushrooms, halved 1 bunch scallions, white and green parts thinly sliced separately 1 cup chicken broth 1/2 cup plain whole milk yogurt 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. Add the mushrooms and scallion 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 until the juices run clear, 20 to 25 minutes. 3. Stir the yogurt and 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 of 4 plates and top with the chicken.

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