Chicken Stew with Potatoes and Radishes

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This hearty chicken stew with potatoes and radishes is a vibrant twist on a classic comfort food favourite. By using chicken legs and simmering them slowly with Hungarian paprika and whole tomatoes, you create a rich, deeply savoury sauce that perfectly complements the creamy Yukon Gold potatoes. This high-protein dish is designed to be both nourishing and satisfying, offering a sophisticated balance of earthy spices and bright, fresh finishes that make it stand out from traditional recipes.

Ideal for a weekend family lunch or a restorative midweek meal, this one-pot wonder is as practical as it is flavourful. The addition of zesty lemon-infused soured cream and crisp, peppery radishes provides a beautiful textural contrast to the tender meat and soft vegetables. It is a brilliant way to include more root vegetables in your diet while keeping the protein content high, making it a healthy and filling choice for any home cook.

Ingredients for Chicken Stew with Potatoes and Radishes

4 chicken legs (thigh and drumstick), patted dry
Sale kosher
2 cucchiai di olio extravergine d'oliva, più altro per condire
1 cipolla grande, tritata
5 garlic cloves, thinly sliced
2 tablespoons (or more) Hungarian hot or sweet paprika
1 (800g) lattina di pomodori pelati interi
725ml (or more) homemade chicken stock or low-sodium chicken broth
675g baby Yukon Gold potatoes
1/2 limone
180ml di panna acida
6 radishes (about 1 bunch), trimmed, thinly sliced

How to make Chicken Stew with Potatoes and Radishes

Season chicken thighs all over with salt. Heat 2 tablespoons 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 soured cream; season with salt. Toss radishes and a pinch of salt in another small bowl.

Transfer stew to a platter and drizzle soured cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.