German🥩 Meat

Braised Chicken in Paprika Tomato Sauce – Corsican Style

Name: Braised Chicken in Paprika Tomato Sauce – Corsican Style
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 whole free-range chicken; 2 onion; 2 garlic clove; 2 bay leaf; 2 tsp fresh thyme; 2 red bell pepper; 2 green bell pepper; 4 tomato; 300 ml red wine; 100 ml water; 3 tbsp olive oil; ~1 tsp salt; ~½ tsp black pepper; ~2-3 tbsp parsley

⏱ 70 min🍽 Serves 4

A wonderful braised chicken dish inspired by Corsican cuisine, combining fresh tomatoes and colorful bell peppers. The chicken simmers gently in a flavorful paprika-tomato sauce seasoned with herbs—the perfect summer meal.

Adapted from a video by Thomas kocht

Geschmortes Hähnchen in Paprikasoße - korsische Art

Watch on YouTube

Ingredients

whole free-range chickenapproximately 1.4 kg; alternatively use chicken pieces1
onion2
garlic clovemay be left whole2
bay leaf2
fresh thymeor 2 sprigs; may be bundled together for easier removal2 tsp
red bell pepper2
green bell pepper2

Steps

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1
Prepare fresh tomatoes: wash and remove the stem. Score the skin lightly with a knife. Blanch in boiling water for 15 seconds, then immediately transfer to ice water. Once cooled, peel away the skin gently.
2
Prepare bell peppers: remove the top and bottom caps, push out the core and white membranes, then slice into long strips.
3
Slice onions and garlic: remove the root from onions and slice into strips; leave garlic cloves whole or mince as preferred. Dice tomatoes into rough chunks.
4
Butcher the whole chicken: cut off the legs, then the wings. Split the breast along the breastbone. Divide larger pieces in half if needed for even cooking.
5
Heat olive oil in a large high-sided pot or Dutch oven over medium-high heat. Add chicken pieces and brown lightly on both sides for a few minutes, then remove to a plate.
6
In the same pot, sauté onions and garlic until lightly colored and season with salt. Add red wine (or broth/water) and let it simmer for a few minutes to reduce the alcohol and mild the sharp flavors.
7
Add tomatoes and bell peppers to the pot, season again with salt and black pepper. Pour in water to create enough liquid. Add bay leaves and thyme (bundled together or scattered).
8
Return the chicken to the pot with any accumulated juices. Cover with a lid and simmer gently for about 15 minutes. Stir and turn the chicken pieces to coat evenly with the sauce.
9
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Cover and continue simmering for about 20 minutes more until the chicken is cooked through and peppers are tender.
10
To serve, spoon sauce and vegetables onto a plate, then arrange the chicken on top. Garnish with fresh parsley. Serve with mashed potatoes, rice, bread, or rolls.

Braised Chicken in Paprika Tomato Sauce – Corsican Style

Ingredients

Steps

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