Summary

Ingredients

• 350 g chicken breasts
• 1 pickle (s)
• 1 shallot (s)
• 1 red pepper (s)
• 1 tablespoon clarified butter
• some wormwood (Noilly Prat)
• 150 ml white wine
• 100 ml chicken broth
• 100 ml crème fraîche
• 1 potato (s)
• 1 tablespoon clarified butter
• 1 tablespoon paprika powder
• salt and pepper

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Instructions

1. Preheat the oven to 80 ° and place a baking dish in it to warm up.
2. Cut the chicken breasts into cubes, cut the bell pepper into strips approx. 2 cm long. Cut the pickles into small sticks and chop the onion.
3. Season the meat cubes with salt and pepper. Heat 1 tablespoon clarified butter and fry the meat briefly but hot on a high level. Place in the oven-preheated casserole dish and let cook for approx. 15 minutes.
4. In the roasting set, sauté the onion with paprika powder and add the chopped pickles and the paprika strips. Deglaze everything with Noilly Prat and white wine, reduce halfway. Then add the chicken stock and reduce again a little. Mix the creme fraiche with a little hot cooking liquid and also add. Simmer gently until the sauce thickens creamy. Season to taste with salt and pepper.
5. While the sauce is reducing, cut the peeled potato into match-sized strips and fry them in 1 tablespoon clarified butter until crispy. Mix the meat with the sauce and serve immediately with the potato strips.