Chicken with paprika

This is a very simple dish, which can go wrong if the ingredients exude too much liquid. The key is putting on the lid of the pan and taking it off again as required. Serves 2.

Oil for frying
1 red pepper, seeded and cut into fork-sized chunks
100g chestnut mushrooms, washed and sliced
2 cloves garlic, chopped
1tbsp paprika
1tsp caraway seeds
1/3tsp salt
2 chicken supremes, cut into fork-sized chunks
1 bunch spring onions, sliced
150ml sour cream or crème fraiche

Warm a couple of tbsps of oil in a heavy pan, throw in the pepper and mushrooms, cover, and cook over a gentle heat, stirring regularly. Both vegetables should exude some liquid.

After 10 to 15 minutes, when the peppers are starting to soften, add all the rest of the ingredients, and cook over a moderate heat with the pan uncovered, again stirring regularly. The chicken and onions may disgorge a good deal of water, most of which you want to evaporate. The chicken should cook through in 15 minutes or so.

Pour in the cream, and let it bubble and thicken. (I find that factory-produced crème fraiche tends to split. In France, I buy crème fraiche fermière, which never splits.)