Prepare Chicken: Wash and dry the chicken thoroughly. Season both sides with salt and pepper.
2 ½ lb Chicken Leg Quarters, Salt, Black Pepper
Brown Chicken: Heat olive oil in a thick-bottomed, high-sided pan over high heat. Fry the chicken until golden on both sides, then remove to a plate.
2 teaspoons Olive Oil, 2 ½ lb Chicken Leg Quarters
Sauté Vegetables: In the same pan, add onion, carrot, and garlic. Fry over medium heat until the vegetables are soft and the pan's crusts come off. Add paprika and fry for another 30 seconds.
Cook Potatoes: Add water and potatoes to the pan, mixing well. Place the chicken on top of the potatoes, cover with a lid, and simmer on low heat for about 30 minutes until the potatoes are soft.
1 cup Water, 5 pieces Potatoes
Add Peas: Add frozen peas, cover, and cook on low heat for about 8 minutes, until tender. Avoid overcooking.
1 cup Frozen Green Peas
Garnish: Sprinkle with finely chopped parsley for added flavor.
Serve: Enjoy hot with a slice of bread to soak up the creamy, aromatic sauce.
Quick Note
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Notes
Adjusting Thickness: For a thinner stew, add more chicken broth or water. If you prefer it thicker, reduce the liquid or cook for a longer time uncovered to allow some of the liquid to evaporate.
Wine Addition: For an extra depth of flavor, consider adding a splash of white wine when sautéing the onions and garlic. This deglazes the pan and adds a rich, complex flavor to the stew.
Lemon Zest for Freshness: A bit of lemon zest added at the end of cooking can brighten up the flavors, especially if you're going for a Mediterranean twist.
Salt and Pepper to Taste: Season the stew with salt and pepper at the end of cooking. This way, you can adjust the seasoning according to your preference and depending on the saltiness of your chicken broth.