Chicken Stew with Potatoes and Radishes

Ingredients

• •4 pieces chicken legs (thigh and drumstick), patted dry
• •2 teaspoons Kosher salt
• •2 tablespoons extra-virgin olive oil
• •1 large onion
• •5 cloves garlic
• •2 tablespoons Hungarian paprika
• •1 can whole peeled tomatoes
• •3 cups chicken stock
• •1½ pounds baby Yukon Gold potatoes
• •½ whole lemon
• •¾ cup sour cream
• •6 whole radishes
• •trimmed
• •thinly sliced

Cooking Instructions

1. 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.

   20 min

2. 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.

   13 min

3. 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.

   10 min

4. 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.

   90 min

5. 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.

   5 min

6. 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.

   5 min