Chicken with sweet pepper sauce

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 382 Kcal, 36g Protein, 5g Carbohydrates, 23g Fat


  • Chicken
  • tbsp. peanut oil for frying
  • 1.1 kg chicken thighs, cut in half, skinless
  • 0.75 tsp salt
  • Sauce
  • 2 onions, finely chopped
  • 0.5 tbsp peanut oil
  • 2 tbsp sweet paprika
  • 1 tbsp tomato puree
  • 1.5 dl white wine
  • 2 dl chicken bouillon
  • 1 dl single cream for sauces
  • salt and pepper to taste
  • 1 tsp lemon juice
  • a little paprika to dust

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  • 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.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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