Baltic-style Chicken Stew

Ingredients

In this Baltic adaptation of the French Daube de poulet, we incorporate Baltic spices and root vegetables to infuse the dish with the flavors and ingredients commonly found in Baltic cuisines. The original French dish typically uses Mediterranean herbs and vegetables, while our Baltic-style Chicken Stew embraces the earthy flavors of the Baltic region. We alse have the original recipe for Daube de poulet, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1 cup (240 ml) sour cream 1 cup (240 ml) sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, parsnips, and potatoes to the pot. Stir and cook for a few minutes until slightly softened.
4. 4.
   Return the chicken to the pot and add the bay leaves, dried thyme, caraway seeds, paprika, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender and cooked through.
6. 6.
   Remove the pot from the heat and stir in the sour cream until well combined. Adjust the seasoning if needed.
7. 7.
   Serve the Baltic-style Chicken Stew hot, garnished with fresh parsley. It pairs perfectly with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces.
• Caraway seeds — Toasting the caraway seeds in a dry pan before adding them to the stew will enhance their aroma and flavor.
• Sour cream — To prevent curdling, remove the pot from the heat before stirring in the sour cream.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Baltic-style Chicken Stew in deep bowls, allowing the aromatic steam to waft up. Accompany it with a side of crusty bread or boiled potatoes to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic ceramic bowls to enhance the cozy and comforting feel of the dish.