Chicken stew with potatoes and radishes for a hearty meal

Ingredients for Chicken stew with potatoes and radishes

• 4 chicken legs (thigh and drumstick), patted dry

• kosher salt

• 30 ml extra-virgin olive oil, plus more for drizzling

• 1 large onion, chopped

• 5 garlic cloves, thinly sliced

• 30 ml (or more) Hungarian hot or sweet paprika

• 800 g can whole peeled tomatoes

• 720 ml homemade chicken stock or low-salt chicken stock

• 675 g baby Yukon Gold potatoes

• 1/2 lemon

• 180 ml soured cream

• 6 radishes (about 1 bunch), trimmed, thinly sliced

How to make Chicken stew with potatoes and radishes

1. Season the chicken thighs all over with salt.

2. Heat 30 ml of oil in a large casserole dish or heavy pot over medium-high heat.

3. Working in two batches, place the chicken skin side down in the pot and cook until the skin is golden brown, about 8–10 minutes. Transfer the chicken to a plate.

4. In the same pot, add the onion and cook, stirring often, until softened and the edges are browned, about 8–10 minutes.

5. Add the garlic and cook, stirring frequently, until softened, about 2 minutes.

6. Stir in the paprika and cook for a further 30 seconds until fragrant.

7. Add the tomatoes, crushing them with a wooden spoon until no pieces are larger than 1.25 cm.

8. Bring the mixture to a simmer and cook until the tomatoes have slightly thickened, about 6–8 minutes.

9. Pour in the stock, add the potatoes, and return the mixture to a simmer.

10. Reduce the heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep the potatoes submerged, until the chicken is very tender and the potatoes are creamy, 75–90 minutes.

11. Remove from heat, taste, and adjust seasoning with additional salt or paprika if necessary.

12. Squeeze the juice from the lemon into a small bowl and stir in the sour cream; season with salt to taste.

13. In another small bowl, toss the radishes with a pinch of salt.

14. Transfer the stew to a serving platter and drizzle the sour cream over the top (or serve it alongside if preferred).

15. Top the stew with the radishes, drizzle with a little oil, and season generously with black pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.