Chicken with Bell Pepper Vegetables

Ingredients

• 2 chicken (cut into parts, skin on)
• 2 red bell pepper halves
• 2 yellow bell pepper halves
• 1 vegetable onion
• 2 Garlic cloves
• 500 g small mushrooms
• 200 ml vegetable broth
• 2 tbsp hot paprika paste
• 200 ml rosé wine
• 1 chili pepper
• 2 tbsp clarified butter
• Salt
• Pepper
• paprika powder
• parsley
• chili peppers (for garnish)
• 300 g wide ribbon pasta

Instructions

1. 1.

   Rub the chicken parts with salt, pepper, and paprika powder. Wash the chili pepper, cut it lengthwise, deseed, remove the white membrane, and dice finely. Peel the onion and garlic; dice the garlic finely and slice the onion into half rings. Wash, trim, halve, deseed, remove the white skin from the bell peppers, and dice them. Clean the mushrooms with a kitchen towel, peel if necessary, and quarter them. Heat clarified butter in a large ovenproof skillet and sauté the vegetables, stir in the paprika paste, pour in the liquid, arrange the chicken parts on top, and bake in a preheated oven at 200°C for about 30 minutes.

2. 2.

   Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Wash the parsley.

3. 3.

   Drain the pasta, remove the chicken from the oven, season to taste, and serve on warmed plates garnished with parsley and chili slices alongside the bell pepper vegetables.