Russian Style Chicken
Discover the comforting flavors of Russian cuisine with this hearty Russian Style Chicken recipe, featuring tender bone-in, skin-on chicken thighs simmered in a rich, creamy sauce infused with paprika, garlic, and fresh dill. This one-pot wonder combines seared chicken, sautéed vegetables, and russet potatoes, all baked to perfection in a savory blend of sour cream and chicken broth. Perfect for family dinners or cozy gatherings, this dish is easy to prepare and delivers irresistible layers of flavor. Serve it with crusty bread to soak up the luscious sauce or pair it with a fresh salad for a complete, satisfying meal. With its bold seasonings and simple cooking techniques, this recipe brings the essence of Russian home-cooking to your table.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (sliced)
- 2 medium Carrots (sliced into rounds)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 0.75 cup Sour cream
- 2 tablespoons Fresh dill (chopped, plus extra for garnish)
- 4 medium Russet potatoes (peeled and quartered)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, black pepper, and paprika on both sides.
In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, sear the chicken thighs skin-side down for 4–5 minutes until golden brown, then flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced onion and carrots. Sauté for 4–5 minutes until they begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1–2 minutes until fragrant.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 2 minutes.
Stir in the sour cream and fresh dill until fully combined. Taste and adjust seasoning if needed.
Add the peeled and quartered potatoes to the skillet, nestling them into the sauce.
Place the seared chicken thighs on top of the vegetables and sauce, skin-side up.
Cover the skillet or Dutch oven with a lid or aluminum foil, and transfer to the oven. Bake for 40 minutes.
Remove the lid or foil and bake for an additional 10–15 minutes, allowing the chicken skin to crisp up.
Garnish with additional fresh dill before serving. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 31.7 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5780 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
