Potato Stewed with Chicken
Source/Author: Lu
Potato and chicken stew is a classic example of everyday Eastern European comfort food. After potatoes were introduced to the region in the 18th century, they quickly became a staple, often paired with whatever meat was available. Slow simmering in one pot made this dish practical for village kitchens and outdoor cooking alike—much like your version, which has that rustic, fire-cooked feel.
Ingredients:
| • salt | to taste |
| • onion | 0.25 lb (120 g) |
| • olive oil | 0.07 lb (30 g) |
| • Black pepper | to taste |
| • potatoes | 2.2 lb (1000 g) |
| • carrot | 0.2 lb (100 g) |
| • garlic | 0.02 lb (10 g) |
| • water or broth | 1.5 to 2 lb (700 to 900 g) |
| • chicken pieces (bone-in) | 1.75 lb (800 g) |
1. Heat a heavy pot or cast iron pan over medium heat. Add olive oil.
2. Add chicken pieces and sear until lightly golden on all sides.
3. Add chopped onion and cook until soft and translucent.
4. Add grated carrot and cook for 3–5 minutes until slightly softened.
5. Add minced garlic and stir for about 30 seconds.
6. Add potatoes cut into medium chunks. Mix well.
7. Pour in water or broth so it comes about halfway up the ingredients.
8. Season with salt and black pepper.
9. Cover and simmer on low heat for 30–40 minutes, until potatoes are tender and chicken is fully cooked.
10. Stir occasionally. In the last 5–10 minutes, uncover slightly to let the liquid reduce and thicken.
SERVING IDEAS:
1. Add a side of simple cucumber or tomato salad for freshness.
2. Sprinkle with chopped herbs like parsley or green onion before serving.
3. Pair with pickles or fermented vegetables for a traditional contrast.
