Paprika Chicken

For the chicken bell pepper, peel and finely chop the onion at the beginning. Salt and pepper the chicken pieces.

Heat the clarified butter and sear the chicken pieces briefly on both sides and then remove again.

Sauté the onion in the remaining clarified butter until translucent. Add the tomato paste and the paprika powder. Sauté briefly and deglaze everything with chicken stock. Season with salt, pepper and a bay leaf. Add the chicken pieces and steam in the paprika juice for about 20-30 minutes until the chicken pieces are cooked. Make sure the chicken pieces are covered with enough liquid and stir occasionally during the cooking time.

Once the chicken pieces are cooked through, remove from the juices. Remove the pot from the heat and stir the crème fraiche with the cornstarch until smooth and thicken the sauce with it. Return the chicken pieces to the bell pepper sauce and serve the chicken bell pepper.

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