Chicken with tomato sauce, honey, and tarragon

Chicken with Tomato, Honey, and Tarragon Sauce When I have a few chicken wings and want to cook them differently than in the oven, I make this tomato sauce with a bit of honey, tarragon, and olives. The wings are first browned, then simmered gently in the sauce until the meat becomes tender and the flavors meld together. The honey is added near the end to keep its flavor subtle and balance the acidity of the tomatoes. I usually serve the dish with plain rice, but it also pairs well with mashed potatoes. QUICK INFO Total time: not specified in the original recipe Preparation time: not specified Cooking time: approximately 30-35 minutes after browning the wings Servings: the recipe uses 7 wings, only the upper part Difficulty: easy Recipe type: main course, chicken with tomato sauce INGREDIENTS 7 chicken wings, only the upper part 3 green onions 3 garlic cloves 200 g natural olives 4 tablespoons oil 1 tablespoon honey 1 teaspoon tarragon 1 teaspoon Delikat 1 can of tomatoes in puree, 400 g 100 ml water 50 ml dry white wine 1 bay leaf Salt, to taste Pepper, to taste Chopped fresh parsley, amount not specified in the original recipe METHOD OF PREPARATION 1. Preparing the ingredients Wash the green onions and slice them into rounds. Rinse the wings and let them drain. If they are wet, pat them dry before placing them in the oil to brown better. Finely chop the garlic and the canned tomatoes. Keep the puree from the can, as it will go into the sauce. 2. Browning the wings Heat the oil in a skillet or a suitable pot. Season the wings with salt and pepper, then lightly brown them on both sides. They do not need to be fully cooked at this stage. Browning is sufficient, as they will simmer in the sauce afterward. Once they have taken on some color, remove them to a plate or dish and keep the oil in the same pot. 3. Sautéing the onion and garlic In the remaining oil, add the green onions and garlic. Sauté them gently, making sure not to let them burn. The onion should just soften and flavor the oil. 4. Making the sauce Add the chopped tomatoes along with the puree from the can. Pour in the water and dry white wine, then add the bay leaf and the teaspoon of Delikat. Stir, then place the browned wings into the sauce. Allow the dish to simmer on low heat. The sauce should gently bubble, not aggressively, so the wings cook evenly. 5. Adding the tarragon After about 20 minutes of simmering, add the tarragon. Stir gently to distribute the tarragon evenly in the sauce. At this point, check the consistency of the dish. If the sauce is reducing too quickly, the heat should be lowered. The recipe does not call for additional liquid, so it’s better to cook it slowly from the start. 6. Incorporating the honey Take a few tablespoons of the hot liquid from the dish and place it in a small container. Dissolve the honey in this liquid, then pour the mixture back into the pot. The honey is added after the first 20 minutes of simmering, and then the dish cooks for another 10-15 minutes. This way, the sweet flavor remains balanced by the tomatoes, wine, and tarragon, without dominating the sauce. 7. Finalizing the dish Towards the end, add the olives and the chopped fresh parsley. Stir gently and let the dish cook for a little longer so the flavors can meld. Remove the bay leaf before serving. The dish is served warm, with plain rice or mashed potatoes. WHY I MAKE THIS RECIPE OFTEN I love it because the wings cook in a single sauce, and the tomatoes, olives, and honey provide a more interesting flavor than a simple tomato sauce. There’s no need for a separate marinade, and most of the cooking time happens without much intervention. Plain rice is my usual choice because it absorbs the sauce well. Mashed potatoes are suitable when I want a heartier dish. TIPS AND VARIATIONS Tips Let the wings drain well before browning. If they are too wet on the surface, they will steam in the oil instead of browning. Browning should be light. The meat does not need to be fully cooked before being placed in the sauce, as it will continue to simmer for about 30-35 minutes. Add the dissolved honey in a few tablespoons of sauce, not directly over the dish. This way, it incorporates more evenly and doesn’t concentrate in one spot. The tarragon is added after the first 20 minutes, according to the recipe. Then, an additional 10-15 minutes of simmering is needed for the honey, olives, and parsley. Substitutions If you don’t have green onions, the original recipe does not specify an alternative. Green onions are used here and contribute to the base of the sauce. The wine is white and dry. To maintain the flavor of the recipe, use this type of wine in the specified amount. The olives are natural and are added towards the end. They should not be cooked for too long to preserve their texture. Variations You can adjust the amount of salt depending on how salty the olives and Delikat are. It’s wiser to taste and adjust at the end, after the sauce has reduced. The sweet and sour flavor can be made more subtle by gradually adding the honey to the dissolved sauce, but the base amount in the recipe is one tablespoon. If you prefer a thinner sauce, the dish can be simmered for a shorter time after adding the final ingredients. For a thicker sauce, a slightly longer simmering time on low heat is needed. Serving ideas Serve the chicken with plain rice, as recommended in the original recipe. The rice can be placed simply on the plate, and the sauce poured over it. Another option is mashed potatoes. It’s important to have enough sauce when serving, as this is the part that connects the wings to the side dish. FREQUENTLY ASKED QUESTIONS How long should the wings simmer in the sauce? After browning, the wings simmer for about 30-35 minutes. After the first 20 minutes, the tarragon is added, and after another 10-15 minutes, the honey, olives, and parsley are added. Is the honey added directly to the pot? No. Take a few tablespoons of liquid from the dish, dissolve the honey in this liquid, then pour the mixture back into the sauce. This way, it distributes better. Can I use other parts of the chicken? The recipe is written for 7 wings, only the upper part. If you use other pieces, the cooking time may vary, and the source does not specify an adaptation for these. When are the olives added? The olives are added towards the end, along with the honey and chopped parsley. After that, the dish is left to cook a little longer for the flavors to combine. What is the chicken with tomato sauce served with? It can be served with plain rice or mashed potatoes. Plain rice is the chosen side dish in the original recipe. NUTRITIONAL VALUES The values are estimates and refer to the chicken dish with sauce, without rice or mashed potatoes. The calculation may vary depending on the size of the wings, the amount of oil left in the sauce, and the type of olives used. For one serving, if the dish is divided into approximately 3 servings: Calories: approximately 650-750 kcal Protein: approximately 30-35 g Fat: approximately 45-55 g Carbohydrates: approximately 15-20 g Fiber: approximately 3-5 g The honey and tomatoes contribute to the carbohydrate count, while the oil, skin of the wings, and olives provide most of the fat. The side of rice or mashed potatoes should be calculated separately. STORAGE AND REHEATING If there are leftovers, store them in the refrigerator in a closed container and consume within 2 days. The sauce may thicken slightly after cooling, which is normal. When reheating, place the chicken with sauce in a pot and heat it on low. Stir occasionally, being careful not to break the wings. If the sauce is too thick, heat the dish gradually and do not let it boil aggressively. Plain rice should be stored separately from the chicken and sauce if you want to maintain its texture. Serving is better when the sauce is reheated slowly and poured over the side dish just before the meal.

Ingredients

• 7 chicken wings
• only the upper part 3 green onions 3 cloves of garlic 200 g. natural olives 4 tablespoons oil 1 tablespoon honey 1 teaspoon tarragon
• 1 teaspoon seasoning 1 can of tomatoes in juice (400 g.) 100 ml. water 50 ml. dry white wine 1 bay leaf salt
• pepper

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