Embark on a flavorful culinary journey with this inviting Thigh and Drumstick Stew with Potatoes recipe. Bursting with succulent chicken thighs and drumsticks, nestled among tender potatoes and aromatic herbs, this dish promises a comforting and satisfying dining experience. The marriage of tender poultry cuts, hearty potatoes, and a medley of spices and seasonings creates a harmonious blend that will tantalize your taste buds and warm your soul. Whether shared with loved ones or savored as a solo indulgence, this stew offers a delightful symphony of flavors that embodies both simplicity and culinary excellence.
Thigh and drumstick stew with potatoes recipe
A Thigh and Drumstick Stew with Potatoes is a hearty and comforting dish typically made with chicken thighs and drumsticks, potatoes, and a variety of flavorful ingredients. The chicken thighs and drumsticks are usually browned and then simmered in a savory broth along with potatoes, onions, carrots, herbs, and spices. The slow simmering process allows the flavors to meld together, resulting in tender, juicy chicken and perfectly cooked potatoes infused with the rich essence of the stew. This dish is a delicious combination of protein, vegetables, and aromatic seasonings, offering a satisfying meal for any occasion.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 4 medium-sized potatoes, peeled and cut into chunks
- 1 onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Brown the chicken thighs and drumsticks on all sides. Remove and set them aside.
- In the same pot, add chopped onions and cook until they turn translucent. Add minced garlic and cook for another minute.
- Stir in carrots and potatoes, cooking them for a few minutes.
- Add paprika, dried thyme, bay leaves, salt, and pepper. Mix well.
- Place the browned chicken thighs and drumsticks back into the pot.
- Pour in chicken broth, ensuring that the ingredients are mostly covered by the liquid. Bring it to a gentle boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes or until the chicken is cooked through, and the potatoes and carrots are tender.
- Taste and adjust seasoning if needed.
- Once done, remove the bay leaves.
- Serve the Thigh and Drumstick Stew with Potatoes hot, garnished with chopped fresh parsley if desired. Enjoy this comforting and flavorful meal!
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Notes
One crucial thing to note when making Thigh and Drumstick Stew with Potatoes is to ensure that the chicken reaches a safe internal temperature to be fully cooked. This helps in preventing foodborne illnesses. Use a meat thermometer to check that the chicken thighs and drumsticks reach an internal temperature of at least 165°F (74°C). Additionally, suppose you prefer a thicker stew consistency. In that case, you can adjust the thickness by simmering the stew uncovered for a longer duration, allowing some of the liquid to reduce and thicken naturally.
Nutrition
Serving: 95g
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