Poultry: Chicken with Sweet Pepper Sauce

Chicken with Sweet Pepper Sauce


  • salt and pepper to taste
  • 1 tbsp. tomato puree
  • 0.75 tsp. salt
  • 1.5 dl white wine
  • 1 dl single cream for sauces
  • 1 tsp. lemon juice
  • 0.5 tbsp. peanut oil
  • 2 dl chicken bouillon
  • 1.1 kg chicken legs, cut in half, skinless
  • 2 onion, finely chopped
  • 2 tbsp. sweet paprika
  • a little paprika to dust
Order the ingredients from COOP@home


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. Heat the oil in the same pan. Sauté the onions for approx. 3 mins., add the peppers and briefly cook then add the tomato puree and continue to cook for about 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.


  • Poultry
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 367 Kcal