Summary

Ingredients

• 1 chicken, ready to cook (approx. .5 kg)
• 1 tablespoon pepper - grains, black
• 2 bay leaves
• 200 g mushrooms
• 1 green pepper (s), small
• 4 tablespoon butter
• 2 tablespoon flour
• 200 g cream
• salt
• Pepper, white, freshly ground
• Paprika powder, noble sweet
• 2 egg (s), including the yolk
• 1 chilli pepper (s), small, fresh, red, medium hot
• 3 tablespoon sherry, dry

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Instructions

1. Wash the chicken, put it in a saucepan and just cover it with cold water. Add peppercorns and bay leaves. Bring the water to the boil, cover the chicken and let it simmer over a medium heat for approx. 45 minutes.
2. Lift the chicken out of the broth, remove the skin and bones and cut into strips. Sieve the stock and measure out approx. 300 ml.
3. Wash the mushrooms and cut into thin slices, clean the peppers and cut into fine strips. Melt the butter in a saucepan, stir-fry the vegetables over a medium heat for about 5 minutes.
4. Dust the vegetables with the flour, continue frying briefly, then gradually stir in the 300 ml stock and cream. Bring to the boil, season everything with salt, pepper and paprika powder and simmer for approx. 6 minutes. Add the chicken and heat.
5. Pour some sauce from the pot into a bowl and mix with the egg yolks, then pour back and reheat briefly, but do not let it boil.
6. Core, wash and cut the chilli pepper into very fine rings. Stir into the fricassee with the sherry and season to taste.