Chicken in Paprika Cream Sauce with Bread Dumplings

For the chicken in paprika cream sauce, cut the soup chicken into 4 parts and cook with the remaining ingredients for about 2.5 hours.

Remove the chicken with vegetables from the soup and let it cool down a bit. Remove the skin and bones from the chicken and chop the vegetables.

For the sauce, cut the onion and fry it lightly. Add the thyme, marjoram and bay leaf and fry briefly.

Then add the paprika, fry briefly and deglaze with vinegar. Pour in the soup and add the chicken and vegetables.

Let this sauce simmer for about 10 minutes. Mix the crème fraîche and the flour with some overcooled soup and stir into the sauce. Bring to the boil again briefly.

Serve the chicken in paprika cream sauce with bread dumplings.

Preparation Tip:

If you wish, you can serve the chicken in paprika cream sauce with spaetzle instead of bread dumplings.

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