Hearty and Flavorful: Russian Chicken Stew with Potatoes and Vegetables Recipe

Russian chicken stew, often called *Chakhokhbili* (though true Chakhokhbili traditionally uses tomatoes, which may be optional or a modern addition in some Russian interpretations), is a comforting and satisfying dish perfect for chilly evenings. This hearty stew combines tender chicken pieces with potatoes, carrots, onions, and other vegetables in a flavorful broth. It’s a relatively simple recipe to make, but the result is a deeply savory and nourishing meal that the whole family will love. This rendition allows for variations based on preference and available ingredients.

## Why You’ll Love This Russian Chicken Stew

* **Comfort Food:** This stew is the epitome of comfort food. Warm, hearty, and packed with flavor, it’s perfect for a cold day.
* **Easy to Make:** The recipe is straightforward and doesn’t require any complicated techniques.
* **Versatile:** You can easily adapt the recipe to use different vegetables or seasonings based on your preferences.
* **One-Pot Meal:** Everything cooks together in one pot, making cleanup a breeze.
* **Budget-Friendly:** Chicken thighs and root vegetables are relatively inexpensive, making this a cost-effective meal.
* **Great for Meal Prep:** The stew tastes even better the next day, as the flavors have had time to meld together. It’s perfect for meal prepping for the week ahead.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Russian chicken stew. I’ve also included some notes on substitutions and variations:

* **Chicken:** 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (Chicken thighs are preferred for their richer flavor and ability to stay moist during long cooking. You can substitute with chicken breasts, but be careful not to overcook them. Bone-in, skin-on chicken pieces will also work but will require a longer cooking time and potentially skimming excess fat.)
* **Potatoes:** 1.5 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch pieces (Yukon Gold potatoes are creamy and hold their shape well during cooking. Red potatoes are also a good option. Russet potatoes can be used, but they may become a bit more starchy.)
* **Carrots:** 2 large carrots, peeled and sliced into 1/2-inch thick rounds
* **Onion:** 1 large yellow onion, chopped
* **Garlic:** 4 cloves garlic, minced
* **Bell Pepper:** 1 bell pepper (any color), seeded and chopped (Adds sweetness and color. Green bell peppers are slightly more bitter than red or yellow.)
* **Canned Diced Tomatoes:** 1 (14.5-ounce) can diced tomatoes, undrained (Adds acidity and flavor. Fire-roasted diced tomatoes will add a smoky depth.)
* **Chicken Broth:** 4 cups chicken broth (Low-sodium chicken broth allows you to control the salt level in the stew. You can also use homemade chicken broth for the best flavor.)
* **Tomato Paste:** 2 tablespoons tomato paste (Adds richness and depth of flavor.)
* **Olive Oil:** 2 tablespoons olive oil (For sautéing the vegetables. You can substitute with other cooking oils like vegetable oil or canola oil.)
* **Fresh Herbs:** 2 tablespoons chopped fresh parsley, dill, or a combination of both (Adds freshness and brightness. Dried herbs can be used, but use half the amount.)
* **Bay Leaf:** 1 bay leaf (Adds subtle flavor and aroma. Remember to remove it before serving.)
* **Spices:** 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, salt to taste (Adjust the spices to your liking. You can also add a pinch of red pepper flakes for a little heat.)
* **Optional Ingredients:**
* Mushrooms: 8 ounces sliced mushrooms (Cremini or button mushrooms work well.)
* Celery: 2 stalks celery, chopped
* Green Beans: 1 cup green beans, trimmed and cut into 1-inch pieces
* Sour Cream or Yogurt: For serving (Adds a creamy tang.)
* Fresh Lemon Juice: For serving (Adds brightness.)

## Equipment You’ll Need

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Measuring spoons and cups
* Wooden spoon or spatula

## Step-by-Step Instructions

Follow these detailed instructions to make the perfect Russian chicken stew:

**Step 1: Prepare the Ingredients**

* Wash and chop all the vegetables according to the ingredient list. Mince the garlic. Cut the chicken thighs into 1-inch pieces. Having everything prepped and ready to go will make the cooking process much smoother.

**Step 2: Sear the Chicken**

* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Season the chicken pieces with salt, pepper, and paprika.
* Add the chicken to the pot in a single layer (work in batches if necessary to avoid overcrowding the pot). Sear the chicken on all sides until browned, about 3-5 minutes per side. Searing the chicken adds flavor and helps to lock in moisture. Don’t worry about cooking the chicken all the way through at this point.
* Remove the chicken from the pot and set aside.

**Step 3: Sauté the Vegetables**

* Add the chopped onion and carrots to the pot and cook until softened, about 5-7 minutes, stirring occasionally. If the pot seems dry, add a little more olive oil.
* Add the minced garlic and chopped bell pepper and cook for another 1-2 minutes, until fragrant.

**Step 4: Add Tomato Paste and Spices**

* Stir in the tomato paste, dried thyme, and paprika. Cook for 1 minute, stirring constantly, until the tomato paste is fragrant. This will help to deepen the flavor of the stew.

**Step 5: Deglaze the Pot**

* Pour in a small amount of chicken broth (about 1/2 cup) and scrape the bottom of the pot to loosen any browned bits. These browned bits are full of flavor and will add depth to the stew. This process is called deglazing.

**Step 6: Add the Remaining Ingredients**

* Return the chicken to the pot.
* Add the diced tomatoes (with their juice), potatoes, bay leaf, and the remaining chicken broth.
* Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, or until the chicken and potatoes are tender. The longer the stew simmers, the more the flavors will meld together.

**Step 7: Check for Doneness and Adjust Seasoning**

* Check the chicken and potatoes for doneness. The chicken should be cooked through and the potatoes should be easily pierced with a fork.
* Remove the bay leaf.
* Taste the stew and adjust the seasoning with salt and pepper as needed. You may also want to add a squeeze of fresh lemon juice to brighten the flavors.

**Step 8: Serve**

* Stir in the fresh parsley and dill.
* Serve the stew hot in bowls.
* Garnish with a dollop of sour cream or yogurt, if desired.

## Tips for the Best Russian Chicken Stew

* **Use high-quality ingredients:** The better the quality of your ingredients, the better the stew will taste. Use fresh vegetables and good-quality chicken broth.
* **Don’t overcrowd the pot when searing the chicken:** Overcrowding the pot will cause the chicken to steam instead of sear. Sear the chicken in batches if necessary.
* **Don’t skip the searing step:** Searing the chicken adds flavor and helps to lock in moisture.
* **Deglaze the pot:** Deglazing the pot is essential for adding depth of flavor to the stew.
* **Simmer the stew for at least 45 minutes:** The longer the stew simmers, the more the flavors will meld together.
* **Adjust the seasoning to your liking:** Don’t be afraid to adjust the seasoning with salt, pepper, and other spices to your liking.
* **Use fresh herbs:** Fresh herbs add brightness and freshness to the stew.
* **Serve with a dollop of sour cream or yogurt:** Sour cream or yogurt adds a creamy tang that complements the flavors of the stew.

## Variations and Substitutions

* **Vegetables:** Feel free to add or substitute other vegetables, such as mushrooms, celery, green beans, peas, or corn.
* **Meat:** You can substitute chicken with other meats, such as beef, pork, or lamb. Adjust the cooking time accordingly.
* **Spices:** Experiment with different spices, such as smoked paprika, cumin, coriander, or chili powder.
* **Herbs:** Use different herbs, such as rosemary, oregano, or marjoram.
* **Creamy Stew:** For a creamier stew, stir in a dollop of sour cream or heavy cream at the end of cooking.
* **Spicy Stew:** Add a pinch of red pepper flakes or a chopped chili pepper for a spicy kick.
* **Wine:** Add 1/2 cup of dry white wine to the pot after sautéing the vegetables. Let it simmer for a few minutes to reduce before adding the remaining ingredients.
* **Potatoes:** You can use sweet potatoes or parsnips instead of regular potatoes for a different flavor profile.
* **Beans:** Add a can of drained and rinsed beans, such as chickpeas or kidney beans, for extra protein and fiber.

## Serving Suggestions

Russian chicken stew is a hearty and satisfying meal on its own, but you can also serve it with:

* Crusty bread for dipping
* Mashed potatoes
* Rice
* A side salad
* Pickled vegetables

## Storage Instructions

* **Refrigerator:** Store leftover Russian chicken stew in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Store leftover Russian chicken stew in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the stew in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

## Recipe Card

Russian Chicken Stew with Potatoes and Vegetables Recipe

A comforting and flavorful stew with tender chicken, potatoes, carrots, and other vegetables in a savory broth.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6-8

Ingredients:

* 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
* 1.5 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch pieces
* 2 large carrots, peeled and sliced into 1/2-inch thick rounds
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 1 bell pepper (any color), seeded and chopped
* 1 (14.5-ounce) can diced tomatoes, undrained
* 4 cups chicken broth
* 2 tablespoons tomato paste
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh parsley, dill, or a combination of both
* 1 bay leaf
* 1 teaspoon paprika
* 1/2 teaspoon dried thyme
* 1/4 teaspoon black pepper
* Salt to taste
* Optional: Sour cream or yogurt for serving

Instructions:

1. Prepare the Ingredients: Wash and chop all the vegetables. Mince the garlic. Cut the chicken thighs into 1-inch pieces.
2. Sear the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken with salt, pepper, and paprika. Add the chicken to the pot in a single layer and sear on all sides until browned, about 3-5 minutes per side. Remove the chicken from the pot and set aside.
3. Sauté the Vegetables: Add the chopped onion and carrots to the pot and cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and chopped bell pepper and cook for another 1-2 minutes, until fragrant.
4. Add Tomato Paste and Spices: Stir in the tomato paste, dried thyme, and paprika. Cook for 1 minute, stirring constantly, until the tomato paste is fragrant.
5. Deglaze the Pot: Pour in a small amount of chicken broth (about 1/2 cup) and scrape the bottom of the pot to loosen any browned bits.
6. Add the Remaining Ingredients: Return the chicken to the pot. Add the diced tomatoes (with their juice), potatoes, bay leaf, and the remaining chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, or until the chicken and potatoes are tender.
7. Check for Doneness and Adjust Seasoning: Check the chicken and potatoes for doneness. Remove the bay leaf. Taste the stew and adjust the seasoning with salt and pepper as needed.
8. Serve: Stir in the fresh parsley and dill. Serve the stew hot in bowls. Garnish with a dollop of sour cream or yogurt, if desired.

Notes:

* For a creamier stew, stir in a dollop of sour cream or heavy cream at the end of cooking.
* For a spicier stew, add a pinch of red pepper flakes or a chopped chili pepper.

Enjoy your delicious and comforting Russian Chicken Stew!

## Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Per serving (estimated for 8 servings):

* Calories: 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 25-30g
* Fiber: 3-5g

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables in this stew?**

A: Yes, you can use frozen vegetables. Add them during the last 20-30 minutes of cooking time, as they will cook faster than fresh vegetables. No need to thaw them beforehand.

**Q: Can I make this stew in a slow cooker?**

A: Yes, you can. Sear the chicken and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Make sure the potatoes are tender before serving.

**Q: Can I make this stew ahead of time?**

A: Absolutely! This stew is even better the next day, as the flavors have had time to meld together. Store it in the refrigerator for up to 3-4 days and reheat before serving.

**Q: What can I do if the stew is too watery?**

A: If the stew is too watery, you can simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also thicken it by stirring in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking time.

**Q: Can I use bone-in chicken pieces?**

A: Yes, you can. Bone-in, skin-on chicken pieces will add more flavor to the stew, but they will require a longer cooking time. Increase the simmering time by 15-20 minutes.

**Q: What is the best way to reheat the stew?**

A: The best way to reheat the stew is on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

**Q: Can I add beans to this stew?**

A: Yes, you can. Add a can of drained and rinsed beans, such as chickpeas or kidney beans, during the last 30 minutes of cooking time.

**Q: What kind of potatoes are best for this stew?**

A: Yukon Gold and red potatoes are the best choices for this stew. They hold their shape well during cooking and have a creamy texture. Russet potatoes can be used, but they may become a bit more starchy.

**Q: Can I make this stew vegetarian?**

A: Yes, you can. Substitute the chicken with hearty vegetables like mushrooms, butternut squash, or chickpeas. Use vegetable broth instead of chicken broth.

**Q: Where does Russian Chicken Stew come from?**

A: While the name suggests Russian origins, the dish shares similarities with and is often considered a variant of, the Georgian dish Chakhokhbili. Over time, regional variations and adaptations have led to the stew being enjoyed across Eastern Europe, including Russia. It is likely that the tomato-based version is the result of more modern adaptations.

Enjoy your homemade Russian Chicken Stew with Potatoes and Vegetables! It’s a guaranteed crowd-pleaser.