Chicken thighs with tomato and tarragon

INGREDIENTS(serves 4 people)

1 doz skinless, boneless chicken thighs
1 onion, finely chopped
2 cloves of garlic, minced 
Olive oil
1 small bunch of tarragon
1 pinch of paprika
Salt and pepper
1 tin of chopped tomatoes 
1 Tbsp tomato purée
Juice of 1/2 lemon

METHOD

Marinate the chicken in olive oil and lemon juice for a couple of hours
Heat 2 Tbsps of olive oil in a frying pan
Brown the thighs on a medium heat for 20 minutes
Add the garlic and onion
Soften gently for 3 minutes
Add the chopped tomatoes and purée
Add the tarragon and paprika
Season to your liking
Cook for a further 20 minutes on a medium heat making sure that the sauce doesn’t dry up. 
Add some hot water if necessary.Serve with pasta or vegetables and potatoes.