Carve and skin the chicken. Cut the breast into cubes. Cut the meat from the legs, cut into cubes. Make a clear soup from the bones and meat scraps.
In a saucepan, saute the shallots in lard until soft.
Add the leg meat and steam for ten minutes with the lid closed.
Mix in diced tomatoes, paprika powder and 300 ml of the chicken soup. Add salt. Steam gently for 20 min with the lid closed. Then add the breast meat and the bell pepper rings and continue to braise for ten minutes.
Remove the lid and let the liquid evaporate. Add crème fraîche, mix in flour dissolved in a little clear soup and simmer gently for five minutes. Pour in whipped cream. Serve with dumplings.
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