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 cover with cold water. Add the peppercorns and bay leaves. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 45 minutes until the chicken reaches 74 °C / 165 °F.
2. Remove the chicken from the broth. Remove the skin and bones and cut the meat into strips. Strain the broth and measure out approximately 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 over medium heat. Stir-fry the vegetables for 5 minutes.
4. Dust the vegetables with flour and fry for 1 minute. Gradually stir in the 300 ml broth and cream. Bring to a boil over medium-high heat, then season with salt, white pepper, and paprika powder. Simmer over medium heat for 6 minutes. Add the chicken and heat through for 1 minute.
5. Pour some sauce into a bowl and mix with the egg yolks. Pour the mixture back into the saucepan and stir gently. Heat over low heat for 1–2 minutes, stirring constantly, but do not let it boil.
6. Core and wash the chilli pepper. Cut into very fine rings. Stir the chilli and sherry into the chicken mixture. Season to taste with salt and pepper.