CHICKEN CARNIVAL
This sweet and savory combination of flavors covers all the bases and cheers up any dinner table. The peel, or zest, of an orange imparts great flavor to stews. Use a small sharp knife to remove the zest in one long strip avoiding as much of the bitter white pith as possible. Having it in one long piece makes it easier to remove at the end of cooking.
1 chicken (3 pounds), cut into 8 pieces
1/2 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon each salt and freshly ground black pepper
4 tablespoons olive oil
1 onion, coarsely chopped
1 red bell pepper, stemmed, seeded, and cut into thin strips lengthwise
1 tablespoon minced garlic
1 can (14 ounces) plum tomatoes, crushed with the juices
1 cup chicken broth
Zest of 1 orange, removed in one long strip with a sharp knife, if possible
1 tablespoon drained tiny capers
1 tablespoon tomato paste
1 tablespoon brown sugar
2 1/2 teaspoons dried tarragon
1. Rinse the chicken pieces and pat dry. Snip off the wing tips and remove any excess fat.
2. Place the flour, paprika, salt, and pepper in a shallow bowl. Dredge the chicken pieces in the mixture, shaking off the excess.
3. Place 3 tablespoons of the oil in a large heavy pot over medium-high heat. Brown the chicken pieces, in 2 batches, until golden, about 5 to 7 minutes. Remove to a plate.
4. Reduce the heat to medium-low, add the remaining tablespoon of oil to the pot. Add the onions and bell peppers, and wilt, stirring, for 8 minutes. Add the garlic and cook for 2 minutes longer.
5. Return the chicken to the pot along with the tomatoes, broth, strip of orange zest, capers, tomato paste, brown sugar, and tarragon. Bring to a boil, reduce the heat, and simmer, partially covered, for 35 to 40 minutes, stirring occasionally. Remove and discard the orange zest. Serve immediately.
4 portions
