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A hearty bowl of Turkish chicken stew (Tavuk Haşlama) with tender drumsticks, carrots, and potatoes in a golden broth.

Healing Turkish Chicken Stew with Vegetables (Tavuk Haşlama)

A classic Turkish broth-based main dish (Sulu Yemek) featuring tender chicken drumsticks, golden potatoes, and carrots in a silky lemon-flour sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 411
Ingredients Equipment Method Video Notes

Ingredients
  

The Base
  • 2 lbs Chicken drumsticks (about 5–6 pieces)
  • 1 large Onion, diced
  • 2 medium Carrots (1 grated, 1 sliced)
  • 3-4 cloves Garlic, minced
  • 1 tbsp Butter
  • 1-2 tbsp Vegetable oil (for searing)
  • 2-3 medium Potatoes, cut into large chunks
  • 6 cups Water (or chicken broth)
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ¼ tsp Ground turmeric (optional)
The "Terbiye" (Silky Dressing)
  • 1 tbsp All-purpose flour
  • 2 tbsp Fresh lemon juice
  • ½ cup Warm water

Equipment

  • Large Deep Pot or Dutch Oven: Essential for simmering the chicken and veggies together.
  • Slotted Spoon: To easily remove the foam from the surface of the broth.
  • Small Whisk: (If using the terbiye method) To ensure the lemon and egg mixture is perfectly smooth.
  • Vegetable Peeler & Chef's Knife: For prepping those hearty carrots and potatoes.

Method
 

  1. Heat vegetable oil in a large heavy-bottomed pot. Sear the chicken drumsticks until golden brown on all sides to lock in the flavor. Remove and set aside.
    Searing chicken drumsticks in a pot until the skin is golden and flavorful.
  2. In the same pot, add butter, diced onion, grated carrot, and minced garlic. Sauté until fragrant and the carrot dyes the butter a rich gold.
    Sautéing grated carrots and onions in butter to create a vibrant golden base for the stew.
  3. Add the sliced carrot rounds and sauté for 2 more minutes.
    Combining sliced carrots and seared chicken drumsticks in the pot for simmering.
  4. Return the chicken to the pot. Add 6 cups of water and bring to a boil.
    Simmering the chicken stew on medium heat to develop a rich, healthy broth.
  5. Reduce heat to low-medium, cover, and simmer for 30 minutes.
    Dropping large chunks of potatoes into the simmering chicken and carrot stew.
  6. Add the potato chunks. Continue simmering until both the chicken and potatoes are fork-tender.
    Mixing lemon juice and flour to create the traditional Turkish "terbiye" for the stew.
  7. Whisk flour, lemon juice, and 1/2 cup of water until smooth. Add a ladle of the hot stew liquid to this mixture to warm it up (tempering), then pour it back into the pot while stirring.
    Tempering the lemon dressing with hot broth before adding it back to the chicken stew.
  8. Add salt, pepper, and turmeric. Simmer for 5 more minutes until the broth achieves a silky, slightly thickened consistency. Let the stew rest for 10 minutes before serving.
    The final look of the Turkish chicken stew, resting and ready to be served as a main course.

Video

Notes

When adding the lemon-flour mixture (terbiye), reduce the heat to low and stir constantly. Boiling too aggressively after adding lemon can cause the broth to separate or taste slightly bitter.