Summary

Ingredients

• 6 chicken thigh (s)
• 3 spring onion (s)
• 250 g mushrooms
• 1 red pepper (s)
• 150 g bacon cubes
• 2 cloves garlic)
• 2 pickled cucumber (s)
• 1 cup crème fraîche à 200 g
• 1 can tomatoes, pieces 400 g each
• 200 ml meat broth
• salt and pepper
• 1 teaspoon paprika powder
• 1 pinch (s) cayenne pepper
• Oil for frying

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Instructions

1. Season the meat with salt and pepper and place in a baking dish.
2. Fry the onion, mushrooms, bell pepper and bacon in a lightly oiled pan. Add the squeezed garlic and pickled cucumber and fry briefly, pour 200 ml of bouillon on top of everything, stir in the crème fraîche and the diced tomatoes. Season to taste with salt, pepper, paprika and cayenne pepper and simmer gently for 5 minutes. Pour the sauce over the chicken thighs and bake at 200 ° C top and bottom heat for 30 minutes.
3. Tip: instead of cayenne pepper, season with Tabasco and instead of bouillon, simply mix 1 cube of beef stock with 200 ml of water.
4. The meat is tender as butter and the sauce goes well with rice, pasta, potatoes or a fresh baguette.