Latvian Chicken and Vegetable Stew with Dill
A hearty and flavorful stew featuring tender chicken pieces simmered with root vegetables and an abundance of fresh dill, a staple herb in Latvian cuisine. This dish is a comforting and nutritious meal, perfect for cooler weather.
๐ง Ingredients
- 800 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and sliced)
- 500 g Potatoes(peeled and cubed)
- 2 Celery stalks(chopped)
- 750 ml Chicken broth
- 2 tbsp All-purpose flour
- 1 large bunch Fresh dill(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 Bay leaf
๐จโ๐ณ Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sautรฉ until softened, about 5 minutes. Add carrots and celery and cook for another 5 minutes, stirring occasionally.
- 3
Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly.
- 4
Gradually whisk in the chicken broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Return the browned chicken to the pot. Add the cubed potatoes, bay leaf, salt, and pepper. Stir to combine.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Stir in the chopped fresh dill just before serving. Remove the bay leaf.
๐ก Pro Tips
- โFor a richer flavor, you can use chicken thighs with skin on and remove the skin after browning.
- โDon't overcook the dill; add it at the very end to preserve its fresh flavor and vibrant color.
- โIf you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew during the last 5 minutes of cooking.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or turnips.
- For a touch of creaminess, stir in a dollop of sour cream or a splash of heavy cream at the end.
- Include a handful of peas or green beans in the last 10 minutes of cooking for added color and texture.