1 2 1/2- to 3-pound broiler-fryer chicken, cut up
1 teaspoon salt
1 teaspoon paprika
2 tablespoons cooking oil
1 teaspoon grated orange peel
1 cup orange juice
1 teaspoon sugar
1/2 teaspoon dried tarragon, crushed
1 tablespoon cold water
2 teaspoons cornstarch
Sprinkle chicken with salt and paprika.
In 12-inch skillet brown chicken slowly in hot oil about 15 minutes, turning to brown evenly.
Combine orange peel, juice, sugar, and tarragon; pour over chicken.
Cover; cook over low heat till tender, 25 to 35 minutes.
Remove to platter; keep warm.
Skim excess fat from pan drippings.
Blend cold water into cornstarch; stir into pan drippings.
Cook and stir till bubbly.
Pour over chicken.