Gently sauté the chopped onion in olive oil until translucent. Grate the garlic into the pan and wait another minute for it to become fragrant.
Add sliced carrots and cubed chicken. Sauté everything quickly.
Pour in the broth and tomato sauce. Season with sweet paprika, marjoram, salt, and pepper to taste. Cover and cook on medium heat for about 45 minutes.
Add the frozen green beans and cook for another 15 minutes uncovered.
Once the dish is cooked, turn off the heat. Mix the egg yolk and Greek yogurt in a small bowl, then slowly stir the mixture into the stew. Cover and let it sit on the warm stove for 5 minutes to let the flavors meld and the sauce thicken slightly.
Meanwhile, prepare the mashed potatoes. Add butter, milk, salt, and pepper to the boiled potatoes and mash until you reach a smooth consistency.
Sprinkle with chopped fresh parsley and serve the stew alongside the mashed potatoes.
Cook it hands-free.
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