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Gypsy chicken with paprika, tomato and fennel

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Adjust Servings:
1.5 kg of Whole chicken
2 tbsp. of Extra Virgin olive oil Or ghee
100 ml of White wine Or stock
250 ml of Chicken stock
2 Onion Large onions
2 Paprika red
1 Fennel bulb
200 g of Cherry tomatoes
1.5 tbsp. of Paprika powder sweet
1 Bay leaf
2 peppercorns of Pimento
5 Black pepper whole
2 twigs of Thyme
1/2 twig of Rosemary
1 tsp. of Imereti saffron optionally
3 cloves of Garlic
to taste Salt

Gypsy chicken with paprika, tomato and fennel

  • Dairy-Free
  • 1 hour
  • Serves 6
  • Medium


  • Vegetables:

  • Spices:



Chicken stew recipes are the gems of our wholesome cooking. Let’s try them all!

This wonderful recipe is from the book of a famous French chef. The description said that the recipe used paprika, which was introduced to French cuisine in that region by wandering gypsies, so, in fact, it’s gypsy chicken.

This chicken makes an insanely delicious gravy with vegetables and the meat itself as well!

P.S. You can use celery stalks instead of fennel. Tomatoes can be fresh or Italian canned ones.

Bon Appétit!

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Cut the chicken into 8 or 10 pieces. Cut the onions in half rings. Then, peel the peppers and cut them into thin 5 mm strips lengthwise. Cut the fennel in half rings lengthwise and cut the tomatoes lengthwise. Crush the garlic slightly with the flat side of a knife.


In a large heavy-bottomed frying pan with a lid and high sides, heat 1 tbsp. of oil and brown the chicken pieces on all sides. After that, place them on a plate. Put the onions in the frying pan and add another 1 tbsp of oil, reduce the heat to medium and sauté the onions until soft and golden, for about 10 to 15 minutes. Now add all the spices except for the paprika and the Imeretian saffron. Sauté all together for a couple of minutes until it becomes fragrant. Then add wine and let it evaporate almost completely. Now add the pepper and paprika and simmer together for about 15 minutes, stirring occasionally.


Now add paprika and Imeretian saffron. Mix it all and immediately put the chicken in a single layer. Then, pour the stock so that the chicken is covered by 2/3 and add a little salt. After that, bring the chicken to a boil and lower the heat to low (I use the 3 to 4 position out of 10). Put the lid on and simmer for 45 minutes. Then add the tomatoes and simmer it for another 15 minutes or until the chicken is cooked.


When the chicken is done, check whether the thickness of the gravy suits you. If you want it thicker, take the chicken out, increase the heat and let the moisture evaporate to the desired consistency. Then, taste it and season with salt. Put the chicken back and serve with the gravy.

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Chicken with Prosciutto and peppers in the oven
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