Spicy Paprika Chicken

Carve the chicken into eight pieces and lightly salt. Peel and finely chop the onions.

In a braising pan, sauté the finely chopped onions in oil.

Add the salted chicken pieces and season with the two types of peppers.

Turn the chicken pieces a few times to the other side, so that they are browned on all sides and take on a red-brown color.

Extinguish with the white wine vinegar, adding a little water if necessary. Now put the lid on and cook on low heat for half an hour.

When the chicken pieces are cooked, stir the flour with some gravy until smooth, fold in the crème fraîche and add back to the chicken in the saucepan.

Bring everything to a boil together and season with juice of one lemon and salt.

Serve the chicken with the paprika sauce on plates.

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