Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey goulash with paprika and potato
Turkey braised with sweet paprika, peppers and potato, finished with yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm diced potato is tender in 18 to 22 minutes
- Photograph the finished bowl
- Time
- About 53 min
- estimated
- Serves
- 2
- see below
- Energy
- 545 kcal
- per serving
- Protein
- 50 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- passata. Some passata is salted; check the label.
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
- roasted red peppers from a jar. Jarred peppers are packed in brine and can contain sulphites; check the label.
Cooking steps
Warm the oil in a lidded pan over medium-high heat and brown the diced turkey in a single layer for 4 minutes. Lift it out.
Lower the heat and soften the sliced onion for 8 minutes.
Take the pan off the heat entirely, stir in the paprika and let it sizzle in the residual heat for 20 seconds.
Return to the heat, add the passata, stock, sliced peppers and diced potato, and simmer for 18 to 22 minutes until the potato is tender.
Return the turkey and cook for 5 minutes more.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Take the pan off the heat, let it stop bubbling, and stir in the yoghurt.
The useful detail
Add the paprika off the heat. It is a ground spice with a high sugar content and it burns in seconds over a flame, turning the whole pan bitter in a way nothing later can fix.
Make it work for you
One serving is A deep bowl, half the pan. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Smoked paprika instead of sweet
Much smokier and less sweet. Use two thirds as much.
Per serving: about the same energy, about the same protein, about the same fat.
Chicken breast instead of turkey
Softer and slightly richer.
Per serving: about 10 kcal more, about 2 g less protein, about 2 g more fat.
Quark instead of Greek yoghurt
Thicker and sharper. It splits just as readily, so the same rule applies.
Per serving: about the same energy, about the same protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A braise where yoghurt stands in for soured cream, which is where most of the difference in fat between this and the original sits.
| Energy | 545 kcal |
|---|---|
| Protein | 50 g |
| Fat | 12 g |
| of which saturates | 2 g |
| Carbohydrate | 63 g |
| of which sugars | 22 g |
| Fibre | 11 g |
| Sodium | not calculated |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| rapeseed or other neutral oil | 14 g | FDC 172336Oil, canola | 122 kcal | 0.0 g |
| turkey breast | 300 g | FDC 171098Turkey, whole, breast, meat only, raw | 342 kcal | 71.0 g |
| onion | 150 g | FDC 170000Onions, raw | 60 kcal | 1.7 g |
| paprika | 7 g | FDC 171329Spices, paprika | 19 kcal | 1.0 g |
| passata | 400 g | FDC 170460Tomato products, canned, puree, without salt addedCalculated with FoodData Central's unsalted tinned tomato purée record, the closest match to sieved passata. | 152 kcal | 6.6 g |
| chicken stock | 420 g | FDC 174536Soup, chicken broth, ready-to-serve | 25 kcal | 2.7 g |
| roasted red peppers from a jar | 200 g | FDC 2710799Red pepper, cooked, as ingredientCalculated as plain cooked red pepper, FoodData Central's closest record. Jarred peppers are packed in salted brine that the record does not include, so sodium is left uncalculated for any recipe that uses them rather than shown too low. | 66 kcal | 1.9 g |
| potatoes | 300 g | FDC 170026Potatoes, flesh and skin, raw | 231 kcal | 6.1 g |
| Greek yoghurt | 100 g | FDC 170903Yogurt, Greek, plain, lowfat | 73 kcal | 9.9 g |
| Whole recipe | Divided by 2 | 1091 kcal | 100.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. sodium could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Better on the second day. The yoghurt may look grainy on reheating.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving