Paprika Chicken in Roman Pot

For the paprika chicken, cut the poultry into portions. Season with salt and roll each piece in paprika powder.

Roast thin slices of bacon in a frying pan until golden brown. Cover the bottom of the watered Roman pot with them. Add the poultry pieces , the grated onion and the stock cube.

Close the casserole and cook the chicken at 200 °C for about 90 minutes. Refine with fresh whipped cream and juice of one lemon. Bind with flour.

Sprinkle the finished dish with grated cheese and bake in the oven for another 10 minutes.

Boiled potatoes, long-grain rice, French fries or toast go well with the paprika chicken.

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