for 4 person

Chicken

	peanut oil for frying
1 kg	chicken thigh, cut in half, skinless
¾ tsp	salt

Sauce

½ tbsp	peanut oil
2	onions, finely chopped
2 tbsp	sweet paprika
1 tbsp	tomato puree
2 dl	chicken bouillon
1 ½ dl	white wine
1 dl	single cream for sauces
1 tsp	lemon juice
	salt and pepper to taste
a little	paprika to dust

How it's done

Chicken

Heat the oil in a non-stick frying pan. Fry the chicken on all sides for approx. 10 mins. over a medium heat, remove and season with salt. Wipe the cooking fat from the pan using kitchen paper.

Sauce

Heat the oil in the same pan. Sweat the onions for approx. 3 mins., add the pepper and fry briefly. Add the tomato puree and continue to sweat for approx. 1 min. Add the stock and wine, bring to the boil, reduce the heat. Return the chicken to the pan, cover and simmer over a medium heat for around 20 mins. Remove the chicken, puree the sauce and pour back into the pan. Stir in the cream and lemon juice, return the chicken to the pan, heat through, season with salt and sprinkle with paprika.

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