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This one-pot comfort-food stew takes its taste cues from fowl paprikash. Cooking low and gradual is the key to getting deep taste and the suitable texture; make sure to simmer the stew till the potatoes are creamy and the chicken is pull-aside soft.
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 bird thighs all over with salt. warmth 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. running in 2 batches, prepare dinner hen, skin facet down, till pores and skin is golden brown, 8–10 minutes. transfer hen to a plate.
- cook dinner onion in equal pot, stirring regularly, till softened and edges are browned, 8–10 minutes. upload garlic and cook, stirring frequently, until softened, approximately 2 mins. upload paprika and prepare dinner, stirring, until fragrant, about 30 seconds.
- upload tomatoes and spoil with a wooden spoon until no portions are larger than 1/2". bring to a simmer and cook until tomatoes are barely thickened, 6–eight mins. add stock, potatoes, and bird and go back to a simmer.
- lessen warmth to medium-low and cook, stirring now and again and including extra stock if needed to keep potatoes submerged, until hen is very gentle and potatoes are creamy, seventy five–ninety minutes. take away from heat; taste and upload extra salt or paprika if wished.
- Squeeze juice from lemon right into a small bowl and stir in bitter cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
- switch stew to a platter and drizzle bitter cream over (you may also serve alongside if you opt for). top with radishes, drizzle with a touch oil, and season with lots of pepper.
