Chicken sauté with sweet pepper
Description
Heat vegetable and butter in a skillet over low heat. Place the seasoned chicken drumsticks skin-side down. Sear until golden brown (about 5 minutes). Be careful that the ground red pepper does not burn, otherwise it will become bitter. Add the chicken breast pieces and cook for another 10–15 minutes. Turn the browned meat over and continue cooking until fully done. Midway through cooking, move the chicken to one side of the skillet and place the sliced onions on the other side. Sauté the onions until softened. Then mix the onions with the chicken and pour in half of the broth. Cover with a lid and simmer for 15–25 minutes. Meanwhile, slightly roast the red pepper in the oven, remove the core and seeds, and slice into rings. Set the cooked chicken aside in a warm place. Add tomato paste and the remaining broth to the chicken fat left in the skillet. Bring the mixture to a boil, stirring constantly. Then let it cool slightly and stir in the sour cream. Mix everything thoroughly. Place the chicken on slices of roasted pepper and reheat over low heat for 1–2 minutes. Serve the dish hot.