Chicken Saute With Peppers

Ingredients

4 peppers
4 chicken joints
16 ml oil
1 onion
18 gr paprika
250 ml chicken stock
10 gr tomato puree
75 ml soured cream
1 salt
1/2 stock

Instructions

4. Reduce the cooking juices to a syrupy glaze. Stir in the tomato puree and the remaining stock. Boil and then add the chicken peppers and seasoning. Pour over the cream or yogurt and heat through.