Skillet Chicken Leg Quarter Stew Recipe
Creamy chicken leg quarter stew cooked in one pan skillet. Budget-friendly recipe for lunch or dinner.
Servings: 4 people
Ingredients
- 4 pcs chicken leg quarters
- salt, to taste
- ground black pepper, to taste
- 4 tbsp butter, unsalted
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 tsp garlic, minced
- 1 can diced tomatoes
- 1/2 pint heavy cream
- 2 cups chicken broth
- sprinkle parsley flakes
Instructions
- Rinse the chicken leg quarters and pat them dry with a paper towel. Season both sides with salt and ground black pepper.
- In a large skillet, melt the butter over medium-high heat. Add the chicken quarters and pan-fry for about 30 minutes, turning them every 5 minutes to get an even golden crust. If the butter starts to splatter too much, you can loosely cover the skillet with a lid.
- Once browned, take the chicken out of the pan and set it aside. Don’t clean the skillet—you want to keep all those brown bits and flavor.
- In the same pan, add the chopped onion, bell pepper, and minced garlic. Stir to coat in the leftover butter/oil, then cover and let cook for about 5 minutes until softened and fragrant.
- Uncover and pour in the diced tomatoes, heavy cream, chicken broth, and a sprinkle of parsley flakes. Season with a little more salt and pepper. Stir well and bring to a boil.
- Return the chicken to the skillet, lower the heat, and cover. Let it simmer for 10–15 minutes until everything is fully cooked and the flavors have come together.
- Let the stew rest for a few minutes before serving. I usually serve it with white rice, but crusty bread or mashed potatoes work just as well. Spoon that sauce over everything because it’s too good to waste.