Chicken Stew with Potatoes and Radishes
Chicken Stew with Potatoes and Radishes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Season chicken thighs all over with salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.