Nothing makes a cold evening more inviting than a steaming bowl of homemade chicken stew. This comforting recipe combines juicy chicken drumsticks, soft potatoes and tender cabbage in a fragrant broth infused with garlic, ginger, turmeric and lemon.

Using inexpensive ingredients, the dish delivers plenty of flavour without complicated preparation. The chicken becomes beautifully tender as it simmers, while the vegetables absorb the aromatic broth. It's a practical family dinner that can be served over rice or with cooked beans for an extra filling meal.

Why This Chicken Stew Works

Chicken drumsticks are ideal for slow, gentle cooking because their bones and connective tissue contribute richness to the broth.

Ginger and garlic create a fragrant base, while turmeric adds a warm golden colour and subtle earthy flavour. Fresh lemon juice provides brightness, balancing the richness of the chicken.

The potatoes naturally make the stew more substantial, while cabbage adds sweetness and texture without significantly increasing the cost.

Marinating the chicken beforehand allows the seasonings to develop, although the actual cooking process requires relatively little attention.

Ingredients For Chicken Stew

Servings: 4

Preparation time: 15 minutes

Marinating time: 4–24 hours

Cooking time: Approximately 1 hour 15 minutes

Difficulty: Easy

1kg chicken drumsticks, skin on

25g fresh ginger, finely grated

6 medium to large garlic cloves, crushed

½ teaspoon ground turmeric

1½ teaspoons fine sea salt, plus extra to taste

Freshly ground black pepper

6 tablespoons olive oil

5 tablespoons fresh lemon juice

2 brown onions, finely chopped

750ml chicken stock

800g potatoes, cut into 4cm pieces

400g green cabbage, thinly sliced

A generous handful of fresh parsley, chopped

Cooked rice or beans, to serve

How To Make The Stew

Step 1: Marinate the chicken.

Combine the ginger, garlic, turmeric, salt, pepper and three tablespoons of olive oil in a large bowl.

Add the chicken drumsticks, turning until thoroughly coated. Cover and refrigerate for at least four hours, or overnight for a deeper flavour.

Step 2: Soften the onions.

Heat the remaining olive oil in a large, deep saucepan over a medium-low heat.

Add the chopped onions with a small pinch of salt and cook for 10–15 minutes until soft and translucent.

Step 3: Brown the chicken.

Increase the heat and arrange the marinated drumsticks among the onions.

Sear briefly on each side, allowing the chicken to develop a little colour without burning the garlic.

Step 4: Simmer with the potatoes.

Add the remaining marinade, lemon juice, chicken stock and potatoes.

Bring to a gentle simmer, leaving the lid slightly open. Cook for approximately 35 minutes, until the chicken is thoroughly cooked.

Step 5: Add the cabbage.

Transfer the drumsticks to a plate and carefully remove the meat from the bones. Return the bones to the saucepan, add the cabbage and simmer for another 15 minutes until the vegetables are tender.

Remove the bones, return the shredded chicken and warm everything through.

Tips For A Richer Flavour

For a more substantial broth, simmer the chicken bones for longer before adding the vegetables. Choose a flavourful, reduced-salt stock so you can adjust the seasoning yourself. Serve the stew over fluffy rice, chickpeas or cannellini beans, finishing with plenty of freshly chopped parsley.

The result is a nourishing, economical dinner with tender chicken, comforting vegetables and a beautifully fragrant broth.