Hungarian Chicken and Vegetable Stew (Dairy & Nut-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 190°C / 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of chicken thighs. Brown the chicken thighs on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside.
2. 2Add the 1 medium chopped onion, 2 medium chopped carrots, 2 medium chopped potatoes, and 1 large chopped parsnip to the same pot. Sauté the vegetables, stirring occasionally, until they begin to soften slightly, about 5 minutes.
3. 3Add the 3 minced cloves of garlic and the 1 tablespoon of sweet paprika to the pot with the vegetables. Stir constantly and cook for 1 minute until fragrant. Be careful not to burn the paprika.
4. 4Pour the 4 cups of chicken broth into the pot. Stir to combine everything and scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5. 5Return the browned about 680 g of chicken thighs to the pot. Make sure the chicken is mostly submerged in the broth. Reduce the heat to low, cover the pot tightly, and let it simmer for 40-45 minutes. The chicken and vegetables should be fork-tender when done.
6. 6Carefully remove the chicken thighs from the pot. Shred or dice the chicken into bite-sized pieces, then return it to the pot. Stir to combine with the vegetables and broth.
7. 7Season the stew with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well. Taste and add more salt and pepper if needed.
8. 8Serve the Hungarian Chicken and Vegetable Stew hot.

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