Active Time

　　30 minutes

　　Total Time

　　2 hours

　　This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

　　

Ingredients

4 servings

　　4 chicken legs (thigh and drumstick), patted dry

　　Kosher salt

　　2 tablespoons extra-virgin olive oil, plus more for drizzling

　　1 large onion, chopped

　　5 garlic cloves, thinly sliced

　　2 tablespoons (or more) Hungarian hot or sweet paprika

　　1 (28-ounce) can whole peeled tomatoes

　　3 cups (or more) homemade chicken stock or low-sodium chicken broth

　　1 1/2 pounds baby Yukon Gold potatoes

　　1/2 lemon

　　3/4 cup sour cream

　　6 radishes (about 1 bunch), trimmed, thinly sliced

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.