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
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.
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