Pea and Chicken Stew with Fresh Dill – A Childhood Comfort Food
A hearty and flavorful dish made with tender chicken, sweet peas, and a variety of vegetables, finished with a touch of fresh dill. It's the perfect comfort meal served with toasted bread.
Ingredients
3tbsp vegetable oil
Chicken drumsticks or thighs (quantity as desired)
1 onion, finely chopped
1 carrot, grated or chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
1 stalk of celery or a small piece of celery root, chopped
1 zucchini (optional), chopped
1 medium potato, grated
400g peas (fresh or frozen)
1 water (or enough to cover the ingredients)
2 bay leaves
50ml tomato paste
Salt, to taste
Fresh dill, chopped (for garnish)
Instructions
1
Cook the Chicken:
Heat the oil in a pan and add the chicken pieces.
Sear until browned on all sides, then transfer to a large pot.
2
Prepare the Vegetables:
While the chicken is browning, chop the onion, grate the carrot, and chop the peppers, celery, and zucchini (if using).
Grate the potato and set aside for thickening the stew later.
3
Sauté the Vegetables:
In the same pan where you cooked the chicken, sauté the onion, carrot, and peppers for about 2 minutes.
Transfer the mixture to the pot with the chicken.
4
Assemble the Stew:
Add the zucchini, peas, and grated potato to the pot.
Pour in about 1 liter of water, just enough to cover the ingredients.
Add salt, bay leaves, and tomato paste, then stir well.
5
Cook:
Bring everything to a boil, then reduce the heat and simmer for 30–40 minutes, until the vegetables are soft and the chicken is fully cooked.
6
Finish and Serve:
Stir in a generous amount of fresh chopped dill just before serving.
Enjoy hot, with toasted bread on the side.
Serve with toasted crusty bread and an optional dollop of sour cream. Perfect for lunch or a cozy dinner.
