Chicken Stew with Potatoes and Radishes

From the kitchen of Carly

Paprika-spiced chicken thighs braise with tomatoes, potatoes, and radishes until everything's tender and the broth turns rich and deeply savory. A simple, satisfying stew that tastes like it took all day but comes together faster than you'd think.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 chicken legs (thigh and drumstick), patted dry
  • 1Kosher salt
  • 12 tablespoons extra-virgin olive oil, plus more for drizzling
  • 11 large onion, chopped
  • 15 garlic cloves, thinly sliced
  • 12 tablespoons (or more) Hungarian hot or sweet paprika
  • 11 (28-ounce) can whole peeled tomatoes
  • 13 cups (or more) homemade chicken stock or low-sodium chicken broth
  • 11 1/2 pounds baby Yukon Gold potatoes
  • 11/2 lemon
  • 13/4 cup sour cream
  • 16 radishes (about 1 bunch)
  • 1trimmed
  • 1thinly sliced

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.