5 luxurious recipes for poultry stew. Which one will you try first?

Do you feel like goulash?

Try to deviate from the traditional ones for once and try our great recipes for poultry stew 5 times differently.

It is milder than pork, but offers the same opportunities for customization as its better-known pork counterpart.

We can process chicken, turkey, hen or duck into a favorite dish full of good spices and vegetables.

Enjoy it!

Chicken stew

Sliced ​​or cubed breast and thigh steaks can be used for chicken goulash. For those who don’t mind removing the bones in the sauce, chicken cut into pieces or chicken quarters are also suitable. However, we will remove the skin beforehand.


  • 2 tablespoons of olive oil
  • 2 medium onions, sliced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 90 g of chopped bacon
  • 4 teaspoons of smoked paprika
  • 1 teaspoon cumin
  • 3 cloves of garlic, pressed
  • 800 g chicken thighs, cut into bite-sized pieces
  • 400 g of chopped canned tomatoes
  • salt and pepper to taste

To serve:

  • rice or pasta / porridge / baked potatoes / bread
  • sour cream (optional)
  • 2 tablespoons parsley (optional)


  • Put the onion, pepper and olive oil in a large pot and sauté for 5 minutes with the lid on, until the onion and pepper soften.
  • Add the chopped bacon and increase the heat.
  • Fry for 3 minutes until the bacon, pepper and onion are slightly colored.
  • Turn off the flame and add paprika, cumin and garlic.
  • Sauté for 1 minute.
  • Add the chicken, canned tomatoes, salt and pepper and bring to a boil.
  • Turn off the flame, cover with a lid and cook for 45 minutes.
  • If necessary, we can add a little water.
  • Alternatively, we can cook this goulash in the oven at 180 degrees Celsius for the same time or a little longer.
  • Served with rice, sour cream and sprinkled with parsley.
Chicken stew with vegetables in a pot with a spoon.

We also have 5 wonderful recipes for wild boar stew that will just melt in your mouth!

Turkey stew with zucchini

Boneless turkey legs or precooked wings are best for turkey stew. But turkey breast can also be used in a similar way to chicken stew. And in the same way, we can add similar ingredients to turkey stew.


  • 1 kg turkey legs (boneless and skinless)
  • 600 g of onion
  • 3 cloves of garlic
  • ground sweet red pepper, ground cumin, dried marjoram, fresh thyme – to taste
  • a handful of fresh mushrooms (or half a handful of dried mushrooms soaked in water)
  • 1 green pepper
  • 2 tomatoes
  • 1 bay leaf
  • 2-3 zucchini
  • 1 chili pepper
  • vegetable broth or water (as needed)
  • salt, ground pepper to taste
  • oil


  • Fry the whole boneless turkey leg thoroughly on both sides in hot oil.
  • The caramelized particles at the bottom of the casserole form the basis of the delicious sauce.
  • Remove the meat and cut it into cubes.
  • Meanwhile, fry the finely chopped onion in the baking dish.
  • Pour a small amount of water over it several times so that it softens properly and does not burn at the same time.
  • Add finely chopped garlic, ground cumin, ground sweet red pepper and marjoram.
  • Fry briefly to develop the taste, color and aroma of the spices.
  • Add the chopped meat and thyme sprigs, stir for a while and then add the mushrooms, chopped peppers and tomatoes cut into smaller pieces.
  • Salt and pepper.
  • After a few minutes, pour broth or water into the saucepan, but no more than up to the height of the meat.
  • Add the bay leaf.
  • Simmer slowly, covered, until the meat softens.
  • At the end, we add zucchini cut into slices and fresh chili.
  • Season the cooked goulash with salt, pepper and fresh or dried marjoram.
  • Serve garnished with hastily fried thin strips of zucchini.
Shorten goulash in a pot with zucchini slices.

Also try our luxurious recipes for meatless vegetarian stews not only for vegetarians!

Chicken stew

Chicken goulash is made from pre-cooked chicken, which after all needs a longer time to soften the meat. That’s why it’s best to use a pressure cooker. Boil the cleaned chicken in salted water until soft, then peel the meat, cut it into pieces and prepare the stew in the usual way. Pre-cooked meat no longer needs longer heat treatment, so we can also heat other ingredients before putting the meat in the pan.


  • meat from 1 hen
  • 3 onions
  • 4 cloves of garlic
  • 3 peppers
  • 3 tomatoes
  • sprig of parsley
  • 3 tablespoons of butter
  • salt pepper
  • ground paprika
  • goulash spice


  1. Place the chicken in a pot of boiling salted water and cook until tender.
  2. Heat the butter in a pan, then quickly fry the onion, garlic and paprika.
  3. Lower the heat and add the tomatoes, salt and pepper, cover lightly with broth and cover with a lid.
  4. Let it simmer for 5 minutes and add the chicken meat.
  5. Simmer together for another 5 minutes.
  6. We serve sprinkled with fresh parsley, potatoes or rice are suitable as a side dish.
Chicken stew and vegetables in a pot with a bowl of rice next to it.

If you don’t have a pressure cooker at home yet and would appreciate some advice on choosing one, get inspired by our tips on choosing pressure cookers in our review .

Goulash with fried dumplings

Goulash can also be prepared from goose. It’s not quite traditional, but the result is all the tastier. This dish is great as a festive or Sunday lunch and will surely satisfy even the most demanding diners.


  • 3 small goose breasts (about 500 g each)
  • 2 tablespoons of goose fat
  • 2 large onions
  • 2 large cloves of garlic
  • 0.5 bunch of marjoram, fresh
  • 1 organic lemon
  • 5 sprigs of wormwood
  • salt and pepper
  • 0.5 teaspoons of ground sweet pepper
  • 1 teaspoon cumin
  • 300 ml of dry red wine
  • 400 ml of vegetable broth
  • 250 g plain flour
  • 2 eggs
  • 150 ml of water
  • 2 slices of bacon
  • 4 stalks of chives
  • 1 teaspoon cornstarch
  • 1 tablespoon of cold water


  • Remove the skin from the goose breasts (keep it, we can still use it) and cut them into 3 cm cubes.
  • Season with salt and pepper and set aside.
  • Wash the lemon with hot water and peel it with a peeler.
  • Tear off the marjoram leaves, cut the onion and garlic into fine slices, put aside in a bowl with wormwood, cumin and lemon peel.
  • Heat the goose fat in a baking pan.
  • Brown the meat, sprinkle with paprika and fry briefly.
  • Now add the remaining ingredients from the bowl and fry for about 3 minutes.
  • Cover with wine and broth, boil briefly and simmer, covered, for 1.5 hours on a medium flame.
  • Mix flour, eggs, a pinch of salt and 150 ml of water for the dumplings.
  • Let it stand for about 10 minutes.
  • Make dumplings with 2 moistened spoons and let them cook in boiling salted water for about 5 minutes.
  • Fry the bacon until crispy and remove from the pan.
  • Fry the dumplings in the same fat for about 5 minutes and stir in the chopped chives.
  • Now mix 1 tablespoon of water with cornstarch, thicken the stew with the mixture and bring to a boil for about a minute.
  • Goulash is served together with dumplings and crumbled bacon.
Goose stew on a plate.

Duck stew with parsnips

You have definitely never eaten such goulash before! Prepare a duck stew according to our recipe and you will never want another one. It’s a delicacy!


  • 1 larger duck (or 2 smaller ones)
  • 4 onions
  • 1 tablespoon of tomato puree
  • sweet ground paprika
  • spicy ground pepper
  • ground cumin
  • marjoram
  • salt
  • 5 parsnips


  • Wash the duck, dry it and separate the breasts and thighs with a knife.
  • We remove the skin from them, cut the remaining bones and wings into smaller pieces.
  • Cut the breast meat into larger cubes, divide the thighs at the knee joint.
  • Fry the pulled skin in a pot or in a cauldron for fat (start in a cold pot).
  • Remove the skin from the pot.
  • Fry the salted and seasoned thigh pieces in duck fat until brown.
  • Remove the meat.
  • In the same pot, slowly fry the finely chopped onion.
  • Add the duck legs to the onion, mix together and add the tomato puree.
  • After a while, sprinkle the meat and onion with sweet and spicy ground paprika, ground cumin and a little dried marjoram.
  • Mix everything together.
  • After a while, add the chopped bones, cover with water, add salt, bring to a boil and let it cook slowly, covered, for 45-60 minutes.
  • Add duck breast and peeled and chopped parsnips to the stew.
  • Cook for another 10 minutes, then remove all the bones and season, or add fresh marjoram.
Duck stew with vegetables in a pot held by a woman.

Also try our interesting potato goulash recipes for both small and large sweet tooths. They are delicious!

Poultry stews are better when the juice is as natural as possible , so we only thicken it with a little flour, a little breadcrumbs or grated raw potato .

As a side dish, we serve early potatoes , various gnocchi, steamed rice or pasta , sometimes small potato pancakes are also suitable.

And how did you like our recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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