Summary

Ingredients

• 2 large chicken leg (s)
• 1 chicken breast, skin-on
• 1 teaspoon salt
• 4 cloves garlic
• 1 tablespoon lemon juice or water
• 2 teaspoons paprika powder, hot pink
• 4 teaspoons paprika powder, noble sweet
• 200 g onion (s), diced
• 40 ml oil, for frying
• 200 g crème fraîche
• 200 g yourt, Greek, 10% fat
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 0.5 liter ½ water

Print Recipe Pin Recipe

Instructions

1. For the seasoning paste, mix 1 tablespoon of lemon juice or water with the hot and mild paprika powder and squeezed garlic.
2. Wash the chicken pieces, pat dry and rub in the seasoning paste.
3. Preheat the oven to 200 ° C top / bottom heat. Circulating air is not suitable.
4. Fry the diced onions with the oil in a casserole, do not brown. Add the chicken pieces, fry on both sides and lightly salt. Pour in 1/4 l water and cook in an open stew pot in the oven for about 30 minutes, upside down, then turn.
5. Mix the crème fraîche, yoghurt, tomato paste and flour until smooth. Stir in 1/4 l water with a whisk and pour the mixture over the chicken pieces. Cook uncovered for another 30-40 minutes.
6. Tip:
7. I make larger and larger quantities in a large casserole and freeze in portions. The amount of sauce does not necessarily have to be adjusted in the same proportion as the meat, there is really a lot of sauce. Leftover sauce can be used with fried mushrooms, e.g. for pasta.