Chicken with Peppers
- 2 chicken (cut into pieces)
- 2 red paprika
- 2 yellow paprika
- 1 yellow onion
- 2 garlic cloves
- 500 grams small button Mushroom
- 200 milliliters Vegetable broth
- 2 tablespoons hot bell pepper paste
- 200 milliliters Rosé
- 1 chili pepper
- 2 tablespoons clarified butter
- ground paprika
Rub the chicken pieces with salt, pepper and paprika. Rinse the chile pepper, cut lengthwise, remove the seeds, remove the white membranes and finely chop. Peel the onion and garlic, cut the garlic into small cubes and the onion into half moons. Rinse the peppers, trim, cut in half, remove seeds, remove the white membranes and cut into cubes. Wipe the mushrooms with a paper towel, peel if desired and cut into quarters. Heat the clarified butter in a large frying pan and sauté the vegetables in it. Stir in the chile paste, pour in the wine, arrange the chicken pieces in it in one layer and cook it in an oven preheated oven to 200°C (approximately 375°F) for about 30 minutes.
Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Rinse the parsley.
Drain the pasta, remove the chicken from the oven, season to taste and serve on warmed plates and garnished with parsley.