Ingredients

1 tablespoon extra virgin olive oil, plus more if needed

2 pounds boneless, skinless chicken thighs

1 yellow onion, peeled and diced

3 ribs celery, trimmed and diced

4 carrots, trimmed, peeled, and diced

4 cloves garlic, peeled and minced

2 tablespoons sweet paprika

½ teaspoon smoked paprika

½ teaspoon hot Hungarian paprika, optional

2 tablespoons flour

3 cups chicken stock

1 pound baby Yukon gold potatoes, scrubbed and quartered

Salt and pepper to taste

Fresh dill, optional, for garnish

Lemon wedges, for serving

Instructions

Step 1: Heat 1 tablespoon of extra virgin olive oil over medium heat in a large soup pot. Pat the chicken thighs dry and season with salt and pepper. Add them in an even layer and cook for 5 minutes per side until browned. Transfer the chicken to a plate and keep the heat on medium.

Step 2: If needed, add another teaspoon of oil to the pot. Add the diced onion, celery, and carrots, then cook for 5 to 6 minutes, seasoning with salt and pepper as you go.

Step 3: Stir in the minced garlic along with the sweet paprika, smoked paprika, and optional hot Hungarian paprika. Cook for 1 minute until fragrant.

Step 4: Sprinkle the flour over the vegetables and toss to coat evenly. Cook for 1 to 2 minutes to toast the flour, stirring constantly.

Step 5: Pour in the chicken stock while whisking to combine it with the flour. Bring the mixture to a low boil, then reduce the heat to low. Add the quartered potatoes and browned chicken thighs. Simmer for 20 to 30 minutes, until the chicken is cooked through and the broth has thickened.

Step 6: Remove the chicken from the pot and taste the broth; season with additional salt and pepper as needed. For a thicker broth, mix 1 tablespoon flour with ⅓ cup hot broth to make a slurry, then whisk it back into the stew and simmer briefly.

Step 7: Shred the chicken into bite-sized pieces using two forks, then return it to the pot. Simmer the stew for another 5 minutes. Taste and adjust seasoning once more, then turn off the heat.

Step 8: Serve the stew hot, garnished with fresh dill and lemon wedges for a bright finish.

Tips & Variations

For extra depth of flavor, add a bay leaf or a sprig of thyme during simmering and remove before serving.

Swap the chicken thighs for bone-in pieces if you prefer, but extend cooking time until fully done.

Use a mix of root vegetables like parsnips or turnips alongside the potatoes for varied texture.

If you want a gluten-free version, replace the flour with a gluten-free thickener such as cornstarch or arrowroot powder.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but thighs remain more tender and flavorful after cooking. If using breast, watch carefully to avoid overcooking, as they can dry out faster.

Is this recipe suitable for freezing?

Absolutely. Cool the stew completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.