Paprika-Pourlade

Ingredients

• 1 whole chicken
• Salt
• 3 onions
• 8 sage leaves (or 2 tsp dried)
• 500 g tomatoes
• 1 chili pepper
• 1 tbsp Olive Oil
• 500 g red bell peppers
• 500 g green bell peppers
• 200 g sour cream (20%)
• 2 tbsp chopped parsley
• fresh sage leaf for garnish
• 2 tbsp Sour cream

Instructions

1. 1.

   Cut the chicken into eight pieces and lightly salt them.

2. 2.

   Peel and dice the onion. Slice the sage leaves into strips.

3. 3.

   Parboil the tomatoes, peel them, and cut into pieces.

4. 4.

   Wash, deseed, and slice the chili pepper into fine strips.

5. 5.

   Heat oil in a braising pot and sear the chicken breast pieces for about 4 minutes per side, then remove and keep warm covered. Sear the chicken thighs and wings for about 10 minutes all around, then add onions, sage, tomatoes, and chili; cover and simmer over low heat for about 10 minutes.

6. 6.

   Meanwhile wash, trim, and cut the bell peppers into pieces; add them to the poultry and simmer for another 15 minutes. Finally re‑add the chicken breast pieces and let them warm through. Stir in sour cream and parsley, taste, and arrange the vegetables and meat on a platter. Garnish with fresh sage leaves and a few dollops of sour cream. Serve with rice.