Paprika chicken

Ingredients for 4 servings:

• 1 chicken
• salt and pepper
• 40 g butter
• 3 small bell peppers, red, yellow and green
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 200 ml chicken broth
• 125 ml crème fraîche, optionally sour cream
• 1 lemon(s), untreated, grated peel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hungarian

Quarter the roasted chicken, season with salt and pepper. Fry in about 20g butter until golden brown, then keep warm. Cut the bell peppers into strips, setting a few strips aside. Peel and finely chop the onion and garlic. Fry both in the frying fat, then add the bell pepper strips. Briefly remove the pan from the heat to stir in the tomato paste and paprika. Deglaze with the chicken stock. Add the warmed chicken pieces and simmer over low heat, covered, for 30 minutes. Remove the meat. Stir all but a small amount of crème fraîche into the sauce, add a little lemon zest, bring to a boil briefly, and season to taste. Meanwhile, toss the reserved bell pepper strips in the remaining butter. Arrange the meat on plates, strain the sauce over it, and serve garnished with the buttered bell pepper strips and the remaining crème fraîche. Rice or spaetzle make excellent side dishes.