Chicken Stew with Potatoes and Radishes

Ingeredients:

4 chicken legs (thigh and drumstick), patted dry
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 garlic cloves, thinly sliced
2 tablespoons (or more) Hungarian hot or sweet paprika
1 (28-ounce) can whole peeled tomatoes
3 cups (or more) homemade chicken stock or low-sodium chicken broth
1 1/2 pounds baby Yukon Gold potatoes
1/2 lemon
3/4 cup sour cream
6 radishes (about 1 bunch)
trimmed
thinly sliced

Instructions:

Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8–10 minutes. Transfer chicken to a plate.
Cook onion in same pot, stirring often, until softened and edges are browned, 8–10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2″. Bring to a simmer and cook until tomatoes are slightly thickened, 6–8 minutes. Add stock, potatoes, and chicken and return to a simmer.
Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75–90 minutes. Remove from heat; taste and add more salt or paprika if needed.
Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

Recipe Card

Chicken Stew with Potatoes and Radishes

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course dinner
Cuisine American
Servings 6

Ingredients
  

  • 4 chicken legs thigh and drumstick, patted dry
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 large onion chopped
  • 5 garlic cloves thinly sliced
  • 2 tablespoons or more Hungarian hot or sweet paprika
  • 1 28-ounce can whole peeled tomatoes
  • 3 cups or more homemade chicken stock or low-sodium chicken broth
  • 1 1/2 pounds baby Yukon Gold potatoes
  • 1/2 lemon
  • 3/4 cup sour cream
  • 6 radishes about 1 bunch
  • trimmed
  • thinly sliced

Instructions
 

  • Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8–10 minutes. Transfer chicken to a plate.
  • Cook onion in same pot, stirring often, until softened and edges are browned, 8–10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
  • Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2″. Bring to a simmer and cook until tomatoes are slightly thickened, 6–8 minutes. Add stock, potatoes, and chicken and return to a simmer.
  • Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75–90 minutes. Remove from heat; taste and add more salt or paprika if needed.
  • Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
  • Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.
Keyword Chicken Stew with Potatoes and Radishes
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