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Chicken Stew with Potatoes and Radishes

['4 chicken legs (thigh and drumstick), patted dry', 'Kosher salt', '2 tablespoons extra-virgin olive oil, plus more for drizzling', '1 large onion, chopped', '5 garlic cloves, thinly sliced', '2 tablespoons (or more) Hungarian hot or sweet paprika', '1 (28-ounce) can whole peeled tomatoes', '3 cups (or more) homemade chicken stock or low-sodium chicken broth', '1 1/2 pounds baby Yukon Gold potatoes', '1/2 lemon', '3/4 cup sour cream', '6 radishes (about 1 bunch)', 'trimmed', 'thinly sliced']

Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8–10 minutes. Transfer chicken to a plate.
Cook onion in same pot, stirring often, until softened and edges are browned, 8–10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6–8 minutes. Add stock, potatoes, and chicken and return to a simmer.
Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75–90 minutes. Remove from heat; taste and add more salt or paprika if needed.
Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

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