Paprika chicken stew with tarragon
Chicken paprikash with tarragon is especially suitable when you have a free-range chicken and want to cook it in a simple, well-seasoned sauce. The meat is lightly browned first, then simmered with green onions, tomato paste, red pepper paste, and paprika. Tarragon is added at the end to keep its aroma fresh. It is served with polenta, which nicely absorbs the sauce. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: approximately 15-20 minutes for a young chicken, after browning Servings: the number depends on the size of the chicken and the amount served Difficulty: easy to medium Recipe type: main dish, chicken stew with sauce, served with polenta Ingredients 1 free-range chicken, cleaned and cut into pieces 100 ml oil 1 bunch of green onions 1 bunch of fresh parsley 2 tablespoons chopped fresh tarragon 2 tablespoons tomato paste 2 tablespoons red pepper paste 2 teaspoons paprika 1/2 teaspoon chili flakes 1 tablespoon white flour Salt Water, added gradually to cover the meat Cornmeal for polenta Preparation method 1. Prepare the meat Clean the chicken, wash it, and cut it into pieces. Salt the pieces before placing them in the pot. A large pot is useful for this recipe, allowing the meat to sit comfortably. 2. Brown the chicken Heat the oil and add the chicken pieces to fry lightly. At first, the meat will release water. Let it cook until the water evaporates and the pieces begin to develop a light crust. They do not need to be fully fried at this stage, as they will continue cooking in the sauce. 3. Add the onions and parsley When the chicken starts to brown, add the chopped green onions and half of the fresh parsley. Stir so that the onions and parsley soften in the oil and combine with the chicken pieces. 4. Add the sauce ingredients Add the tomato paste, red pepper paste, paprika, chili flakes, and white flour. Mix well, ensuring the flour does not clump together. Then gradually pour in water, stirring carefully. Add enough water to cover the chicken pieces. Gradual pouring helps the flour incorporate into the sauce without forming lumps. 5. Simmer the stew Let the stew simmer until the chicken is cooked through and the sauce thickens. For a young chicken that has been browned beforehand, simmering takes about 15-20 minutes. If you notice the sauce is reducing too much before the chicken is done, add a little more water. The amount may vary depending on the pot, the intensity of the heat, and the type of meat used. The sauce should remain sufficient for serving and not dry out completely. 6. Finish and serve Finally, sprinkle the remaining parsley and the 2 tablespoons of chopped fresh tarragon. The tarragon is added just before serving, as specified in the original recipe, to preserve its aroma. Serve the chicken paprikash with polenta made from cornmeal. The sauce is served alongside or over the meat and polenta. Why I make this recipe often It’s a practical recipe when you have a free-range chicken and want to use it in a saucy dish without a long list of ingredients. The chicken is browned first, and then everything cooks in the same pot. The tomato paste, red pepper paste, and paprika give the sauce flavor and color, while the tarragon added at the end noticeably changes the dish's aroma. The stew is easy to adjust during simmering. If the sauce becomes too thick or reduces too much, you can add water. Additionally, it pairs well with polenta, a simple side that doesn’t alter the sauce's flavor. Tips The chicken should be allowed to release the water it produces while frying before adding the onions and other ingredients. If you add the sauce immediately, the meat won’t develop that light crust mentioned in the recipe. Add water gradually, not all at once. This makes it easier to mix the flour, resulting in a more uniform sauce. The 15-20 minute cooking time applies to a young chicken. An older free-range chicken may require more time, but the original recipe specifies this range for young meat. Tarragon and the remaining parsley should be added at the end. There’s no need to boil the tarragon for long, as it is used as a fresh garnish in this recipe. If you prefer a thinner sauce, don’t let it reduce too much. If you want it thicker, continue simmering until it reaches the desired consistency, ensuring there’s enough liquid before the chicken is cooked. Substitutions For this version, the combination of tomato paste and red pepper paste is important, as they form the base of the sauce. If you don’t have red pepper paste, the final taste won’t be identical, so substitutions should only be made when necessary. Chili flakes can be omitted if you don’t want heat. The base recipe uses 1/2 teaspoon, so the amount is not very large, but it is noticeable in the sauce. Fresh tarragon can be reduced if its flavor seems too strong. However, it is one of the ingredients that gives this stew its distinct character. Variations You can use different pieces of the same chicken, depending on what you have available. The important thing is that the chicken is cut into pieces before cooking and browned in the pot. For a milder flavor, keep the paprika and omit the chili flakes. If you want a more intensely colored sauce, stick to the amounts of paprika, tomato paste, and red pepper paste in the original recipe. The dish can also be made with more or less sauce by adjusting the amount of water added during cooking. The recipe doesn’t specify a fixed amount of water; it is added gradually to cover the meat. Serving ideas The stew is served with simple polenta made from cornmeal. The polenta can be placed on the plate alongside the meat, with the sauce poured over or beside it. When serving, sprinkle the remaining parsley and chopped fresh tarragon. These should be added after the stew is ready, not during the final simmering. Frequently asked questions Can any chicken be used? The recipe is designed for a free-range chicken, ideally young. For an older chicken, the cooking time may increase, as the meat takes longer to tenderize. The 15-20 minute range is indicated for a young chicken that has been browned beforehand. How much water should be added? There is no fixed amount. Water is added gradually, stirring until it covers the meat. If the sauce reduces too much before the chicken is done, more water can be added. When is the tarragon added? Fresh tarragon is added when serving, along with the remaining parsley. This way, its aroma is better highlighted. What should I do if the sauce has lumps? Lumps usually occur when the flour doesn’t incorporate well or when water is poured too quickly. Add water gradually and mix carefully from the start of the sauce formation. What else can be served besides polenta? In the original recipe, the side dish is polenta. It pairs well with the sauce and is the recommended choice for this dish. Nutritional values The values below are estimates and can vary significantly depending on the size of the chicken, the cut of meat used, the amount of oil absorbed, and the number of servings. The estimate is calculated roughly for one serving of four, without polenta: Calories: approximately 550-700 kcal Protein: approximately 40-50 g Fat: approximately 35-45 g Carbohydrates: approximately 8-12 g Flour, tomato paste, and red pepper paste contribute a moderate amount of carbohydrates. Polenta is not included in these values, as the amount of cornmeal used and the serving size are not specified. If a generous serving of polenta is served, the carbohydrate intake and total calories will be higher. Storage and reheating Leftover stew can be stored in the refrigerator in a covered container after it has cooled. It is recommended to consume it within 2-3 days. To reheat, place the meat and sauce in a pot and heat them gradually. If the sauce has thickened too much in the fridge, add a little water and stir gently. Polenta is best fresh, so it is preferable to prepare it separately and serve it while warm.
Preparation
The chicken, cleaned, washed, and cut into pieces, is salted and lightly fried in oil in a large pot. After the water released by the meat evaporates and it starts to brown, add the chopped onion and half of the parsley. Mix well. Immediately add the tomato paste, bell pepper paste, paprika, chili flakes, and white flour. Gradually add enough water to cover the meat, stirring carefully to avoid lumps. Let it boil. If the chicken is young, it will be cooked in 15-20 minutes (it was also pre-fried). If the sauce reduces too much while boiling, add a little more water. When serving, sprinkle the remaining parsley and fresh tarragon on top. Serve with a side of polenta.
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