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Chicken with sweet pepper sauce
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 382
  • Fat about 23g
  • Carbohydrates about 5g
  • Protein about 36g
This is needed
This is needed for 4 people
  • 1 kg chicken thighs, cut in half, skinless
  • 0.75 tsp salt
  • peanut oil for frying
  • 0.5 tbsp peanut oil
  • 2 onions, finely chopped
  • 2 tbsp sweet paprika
  • 1 tbsp tomato puree
  • 1 dl single cream for sauces
  • 1.5 dl white wine
  • 2 dl chicken bouillon
  • a little paprika to dust
  • 1 tsp lemon juice
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the oil in a non-stick frying pan. Fry the chicken on all sides for approx. 10 mins. over a medium heat, remove and season with salt. Wipe the cooking fat from the pan using kitchen paper.
Heat the oil in the same pan. Sweat the onions for approx. 3 mins., add the pepper and fry briefly. Add the tomato puree and continue to sweat for approx. 1 min. Add the stock and wine, bring to the boil, reduce the heat. Return the chicken to the pan, cover and simmer over a medium heat for around 20 mins. Remove the chicken, puree the sauce and pour back into the pan. Stir in the cream and lemon juice, return the chicken to the pan, heat through, season with salt and sprinkle with paprika.

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