Chicken Stew with Potatoes and Radishes

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

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
מלח כשר
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 בצל גדול, קצוץ
5 שיני שום, פרוסות דק
2 tablespoons (or more) Hungarian hot or sweet paprika
1 (800g) can whole peeled tomatoes
725ml (or more) homemade chicken stock or low-sodium chicken broth
675g baby Yukon Gold potatoes
1/2 lemon
180 מ"ל שמנת חמוצה
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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.