Paprika Chicken Fricassee

Carve chicken into portion pieces. Salt and roll each piece in the paprika mixture. Roast thin slices of bacon in a frying pan until golden brown and use them to spread the bottom of the Roman pot. Add the chicken pieces, grated onion and diced broth. Cook at 200 °C for about 90 minutes. Then pour the juices into a casserole and add the whipped cream and the juice of a lemon, thicken with flour and/or parade ice cream.

Before serving, sprinkle with grated cheese and serve with long-grain rice, potatoes or fresh farmhouse bread.

Our tip: Use bacon with a fine, smoky note!

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