With starchy potato and fragrant dill, this chicken stew is a taste of Eastern Europe

Celebrating the flavours of Eastern Europe, this hearty stew is designed to warm from the inside out.

This is an edited extract from Sour Cherries and Sunflowers by Anastasia Zolotarev (Quadrille, $45). Photo: Anastasia Zolotarev

This stew is similar to chicken soup but slightly more substantial. It has few ingredients and dill is the hero. The stew absorbs the liquid and develops flavour over time so you might need to add a bit more water if reheating over the following days. Use starchy potatoes that break down to create an almost creamy sauce. We typically enjoy this with friends in autumn or winter, served with plenty of fresh bread and vodka shots.

Simple comfort food.

Anastasia Zolotarev

Chicken, potato and dill stew

Ingredients

• 60g butter, plus an extra knob
• 1.2kg chicken cuts such as thighs, drumsticks and wings, or a 1-1.3kg whole chicken divided into portions
• 1 onion or leek, finely diced
• 2 carrots, thinly sliced into half-moons or quarters
• 1kg potatoes, peeled and chopped into smallish pieces
• 1 bay leaf
• ½ large bunch of dill, fronds chopped
• Salt and pepper

Method

1. Place a large stockpot over a medium-high heat and melt half the butter. Roughly chop the larger pieces of chicken, like the thighs and breasts – the drumsticks and wings can go in whole. Add the chicken pieces to the pot and cook on each side for 3-4 minutes or until the skin is golden (adjust the heat if it’s too hot). Transfer the chicken to a plate. Add the remaining butter and the onion. Cook the onion for 7 minutes or until golden and translucent, adjusting the heat as needed. Add the carrots and cook, stirring occasionally, for 5 minutes.
2. Return the chicken to the pot, along with the potatoes, bay leaf, a generous amount of salt and pepper and enough water to cover the ingredients (a bit less than three-quarters of the pot). Cover with a lid, bring to a low-medium simmer and cook for 20 minutes, stirring occasionally.
3. Stir in the extra knob of butter and the dill. Put the lid back on and let it stand, off the heat, for 15 minutes. Taste, adjust the seasoning if necessary, and serve.

Serves 6-8