Chicken strips in cognac sauce

Ingredients for 4 servings:

• 600 g chicken strips
• 2 onions, red
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 clove(s) garlic
• 1 bunch of parsley
• 20 cl Cognac, possibly more
• 400 ml chicken stock
• 250 ml cream
• 1 chili pepper(s), medium hot
• some mustard seeds
• 1 tsp mustard, medium hot
• some Worcestershire sauce
• salt and pepper
• Allspiceón de la Vera
• 3 tbsp tomato paste
• some oil for frying
• some olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Roughly chop the onion, finely chop the garlic, and cut the bell peppers into small cubes (1 x 1 cm). Cut the chicken into pieces, place it in a bowl with the mustard seeds, some chopped parsley (about 2 teaspoons), the chopped garlic, a pinch of salt and pepper, and the Pimentón de la Vera. Mix with a few drops of olive oil and chill for about an hour to marinate. Lightly brown the meat in a pan with a little oil—not much, as the meat is already marinated in olive oil—but do not cook it all the way through. Once the meat is seared on all sides but still a little raw on the inside, remove it from the pan and set aside. Fry the onions in the pan with a little oil, if desired. Add tomato paste and a little chili. As soon as the tomato paste starts to thicken, deglaze with the cognac and flambé if desired. Pour in the chicken stock and season with a few drops of Worcestershire sauce. Add the diced bell peppers and reduce the heat to medium for about 20 minutes. After about 20 minutes, add the cream and reduce the heat. Stir in the mustard and the remaining chopped parsley, season to taste, and simmer until the desired consistency is reached. About 10 minutes before serving, add the meat and let it cook until tender. This goes very well with spaetzle.