Pollo a la crema (chicken in cream)

Instructions

1. Slice the onions and the pepper, crush the garlic and finely chop the parsley.
2. In a large sauté pan, heat the oil and brown the salted and peppered chicken pieces on all sides, about 8 minutes.
3. Remove the chicken and sauté the onions and pepper for 6 minutes, until soft.
4. Add the garlic, tomato paste and paprika, and stir for one minute.
5. Put the chicken back in the pan, pour in the stock and let it simmer covered for 25 minutes over low heat.
6. Lower the heat, stir in the crème fraîche and heat through without boiling for 5 minutes.
7. Adjust the seasoning, sprinkle with parsley and serve with white rice.