Chicken stew with peppers

Ingredients for 4 servings:

• 2 chickens, ready to roast
• Salt and pepper, freshly ground
• Paprika powder, sweet
• 4 tbsp flour for turning
• 2 bell peppers, red and green
• 2 onions
• 2 garlic cloves
• 3 m.-large tomato(s)
• 3 tbsp olive oil
• 30 g butter
• ¼ liter vegetable broth or chicken broth
• 100 ml red wine, strong
• 1 tsp thyme
• possibly crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut up the roast chicken, rinse thoroughly under running water, and pat dry with kitchen paper. Rub all pieces with salt, pepper, and paprika, then coat in flour. Shake off any excess flour. Trim, wash, and slice the bell peppers. Peel and dice or finely chop the onions and garlic cloves. Blanch the tomatoes in boiling water, peel, deseed, and chop the flesh. Heat olive oil and butter in a large roasting pan and fry the chicken pieces until crispy and brown on all sides. Remove from the pan. Then fry the onions and garlic in the remaining fat until soft (do not allow to brown). Add the bell peppers and tomatoes and fry for 5 minutes. Pour in the stock and red wine. Return the chicken pieces to the pan and season with thyme, salt, and pepper. Simmer in the covered pan for about 20 minutes. If you like, you can stir in some crème fraîche just before serving (although I don’t).