Cut the ready-to-cook chicken into quarters, season with salt and pepper, fry in hot butter until golden brown and keep warm. Cut the bell bell pepper into strips.
In the drippings, sauté the onion and garlic and add the bell pepper strips, saving a few bell pepper strips for garnish.
Remove the frying pan from the heat briefly and add the paradeis pulp and paprika powder. Fill up with chicken stock, add the warm meat pieces and simmer on low heat with the lid closed for half an hour until tender.
Remove the meat, pour the stock with sour cream (set aside some sour cream), add some lemon zest and bring to a boil briefly.
Sauté the remaining bell pepper strips in butter. Then strain the sauce over the meat. Serve garnished with the sweated bell pepper strips and the rest of the sour cream.
Preparation Tip:
It goes well with spaetzle or pasta.
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