Summary

Ingredients

• 500 g chicken breast
• 3 red pepper (s)
• 1 onion (s)
• 2 cloves garlic
• 250 g crème fraîche
• 100 ml red wine
• 1 cube bouillon
• 2 teaspoons balsamic vinegar
• 3 teaspoons, heaped paprika powder, hot with a smoky aroma
• 1 teaspoon, heaped pepper, more colorful from the mill
• salt

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Instructions

1. Cut the chicken breast into small pieces. Heat olive oil in a large pan over medium-high heat. Cut the onion into small cubes and add to the pan. Fry for 3-4 minutes until translucent. Cut the three red peppers into small strips and add to the pan. Fry together for another 3-4 minutes.
2. Chop the two garlic cloves into small pieces and add to the pan. Pour in the red wine and simmer for 10-15 minutes until the pepper strips are tender but still slightly firm.
3. Crumble the bouillon cube into the pan and stir to dissolve. Add the hot paprika powder, freshly ground pepper, salt to taste, and balsamic vinegar. Stir in the crème fraîche and simmer for 1-2 minutes until heated through and well combined.
4. In a separate pan, heat olive oil over medium-high heat. Add the chicken pieces and fry for 8-10 minutes, stirring occasionally, until cooked through (internal temperature 74°C / 165°F). Add the cooked chicken to the paprika sauce and stir to combine. Taste and adjust seasoning with salt and pepper. Serve with spaetzle.