Paprika cream chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 500 g bell pepper(s), red
• 1 large onion(s)
• 2 cloves garlic
• 1 cup of cream
• 300 ml broth, well seasoned
• 250 ml red wine, alternatively broth
• e.g. basil, optional
• e.g. oregano, optional
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple, delicious, uncomplicated – also a treat for children

Cut the chicken breast fillet into small cubes and fry in oil. Remove from the pan and set aside, covered (even if it is not yet cooked through). Peel or wash the onions, garlic, and bell peppers and roughly chop them. Fry them in the pan with a little oil for about 5-10 minutes. Then add 250 ml of red wine or stock and reduce the liquid to about 10-25% (simmer uncovered). Add another 300 ml of stock and simmer uncovered for another 30 minutes at speeds 2-4. Once only 30-40% of the liquid remains, pour the contents of the pan into a tall container and puree (with an immersion blender or mixer). Note: If you are making the version without wine, you can also use the entire stock and simmer for about 45 minutes. Return the pureed liquid to the pan, add the cream, and meat. Simmer on low heat for another 5-10 minutes. Add spices such as basil and/or oregano to taste before serving. Season with broth (powder) or salt, if desired. Serve with rice, noodles, or spaetzle/knöpfle. Note: I personally find this dish best without red wine or special spices.