Ingredients

• 4 chicken legs (thigh and drumstick), patted dry
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large onion, chopped
• 5 garlic cloves, thinly sliced
• 2 tablespoons (or more) Hungarian hot or sweet paprika
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups (or more) homemade chicken stock or low-sodium chicken broth
• 1 1/2 pounds baby Yukon Gold potatoes
• 1/2 lemon
• 3/4 cup sour cream
• 6 radishes (about 1 bunch), trimmed, thinly sliced

Instructions

1. Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8–10 minutes. Transfer chicken to a plate.
2. Cook onion in same pot, stirring often, until softened and edges are browned, 8–10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
3. Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6–8 minutes. Add stock, potatoes, and chicken and return to a simmer.
4. Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75–90 minutes. Remove from heat; taste and add more salt or paprika if needed.
5. Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
6. Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.