Description

A hearty and flavorful chicken stew made with tender boneless, skinless chicken thighs, aromatic vegetables, and a blend of paprika spices, simmered to perfection in a rich chicken stock with baby Yukon gold potatoes. This comforting dish is perfect for cozy dinners and is garnished with fresh dill and a squeeze of lemon for brightness.

Ingredients

Scale

Chicken and Seasoning

2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 tablespoon extra virgin olive oil, plus more if needed

Vegetables and Aromatics

1 yellow onion, peeled and diced
3 ribs celery, trimmed and diced
4 carrots, trimmed, peeled, and diced
4 cloves garlic, peeled and minced
1 pound baby Yukon gold potatoes, scrubbed and quartered

Spices and Thickener

2 tablespoons sweet paprika
½ teaspoon smoked paprika
½ teaspoon hot Hungarian paprika, optional
2 tablespoons flour

Liquids and Garnishes

3 cups chicken stock
Fresh dill, optional, for garnish
Lemon wedges, for serving

Instructions

Brown the chicken: Heat 1 tablespoon extra virgin olive oil over medium heat in a large soup pot. Pat the chicken dry and season with salt and pepper. Add to the pot in an even layer and cook for 5 minutes per side until golden brown. Transfer the chicken to a plate and keep the pot on medium heat.
Cook the aromatics: Add another teaspoon of olive oil if needed. Add the diced onion, celery, and carrots to the pot and cook for 5–6 minutes until softened, seasoning with salt and pepper.
Add garlic and paprika: Stir in the minced garlic along with the sweet paprika, smoked paprika, and optional hot Hungarian paprika. Cook for about 1 minute until fragrant.
Toast the flour: Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to toast the flour, which will help thicken the stew.
Simmer the stew: Pour in the chicken stock and whisk well to incorporate the flour. Bring the mixture to a low boil. Reduce heat to low and add the quartered potatoes and browned chicken thighs back into the pot. Simmer gently for 20 to 30 minutes, or until the chicken is cooked through and the broth has thickened.
Adjust broth thickness and seasoning: Transfer the chicken to a bowl. Taste the broth and adjust seasoning with salt and pepper. For a thicker broth, create a slurry by mixing 1 tablespoon of flour with ⅓ cup of hot broth from the pot and whisk it back into the stew.
Shred the chicken: Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and simmer for an additional 5 minutes. Taste and adjust seasoning if needed, then turn off the heat.
Serve: Ladle the stew into bowls. Garnish with fresh dill and a squeeze of lemon wedges to brighten the flavors. Enjoy your comforting chicken stew!

Notes

For extra depth of flavor, you can brown the chicken in batches to avoid overcrowding the pot.
Use freshly ground black pepper and kosher salt for best seasoning results.
The hot Hungarian paprika is optional but adds a pleasant subtle heat to the stew.
Make sure to simmer gently to keep the chicken tender and avoid toughening the meat.
Garnishing with lemon adds a nice acidic balance to the rich stew.
Leftovers keep well and taste even better the next day after the flavors have melded.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Keywords: chicken stew, comforting dinner, paprika chicken, chicken and potatoes stew, easy chicken recipe