CHICKEN STEW WITH POTATOES AND RADISHES

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Chicken Stew with Potatoes and Radishes image

This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

Provided by Andy Baraghani

Categories     Stew     Chicken     Onion     Garlic     Paprika     Tomato     Stock     Potato     Lemon     Sour Cream     Radish     Dinner     Braise     Winter     Hungary     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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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