Paprika chicken:
Fry the chicken in hot oil on all sides until it takes color, keep warm. In the remaining fat, fry the chopped onion, fry the paradeis pulp a little, add the crushed garlic. Add the paprika and sauté briefly, douse with soup. Stir briefly and season with salt and lemon zest. Then add chicken pieces repeatedly and steam with lid closed.
For the garnish, cut the green bell pepper into strips and steam in a little bit of hot butter and a little bit of water and salt.
For the sauce, whisk sour cream with flour and a tiny bit of water until smooth. Remove the chicken from the juice and keep warm. Bind the sauce, boil it briefly and strain it onto the chicken pieces. Garnish with the paprika and possibly a blob of sour cream on top.
Lettuce:
Rinse leaf lettuce, pluck into bite-sized pieces and mix with marinade (vinegar, oil, pepper, salt, Worcestershire sauce, mustard stir until smooth).
Gnocchi:
Mix all ingredients and do not stand too long.
Scrape the dumplings from a board into enough salted water.
Bring 1x to boil, drain, rinse with cold water and drain well. Toss in hot butter and bring to the table with the paprika chicken.
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