Zubereitung

1. 1

   Heat the oil in a braising pot and brown the salted chicken pieces well all over. Lift them out.

2. 2

   Soften the finely diced onions in the same pot. Pull the pot off the heat and stir in the paprika so it does not turn bitter.

3. 3

   Pour in the stock, return the pepper strips and chicken, cover and braise gently until tender.

4. 4

   Stir the sour cream smooth with the flour, whisk it into the sauce and bring it back to a boil until silky.

5. 5

   Season with salt, scatter with parsley and serve with egg dumplings or spaetzle.