Wash chicken and divide into four parts with poultry shears. Cut off the backbone and neck. Wash everything and pat dry well with kitchen paper. (For fat chickens, peel off the skin). Season all over with salt and pepper. Heat oil and butter in a saucepan and fry chicken pieces until lightly browned. Remove again and fry chopped onions in the pan until light. Mix in tomato paste, sprinkle in paprika powder, stir briefly and deglaze with wine. Pour in chicken stock and season with lemon zest, bay leaf and chili pepper. Once boil, put back chicken legs, neck as well as backbone and steam covered for 20-25 minutes. Then add chicken breasts pieces and let them steam covered for another 20 minutes. Meanwhile, stir repeatedly and add more chicken stock if needed so that chicken pieces are just covered with liquid. Remove all chicken pieces and bay leaf and keep warm. Stir flour into sour cream until smooth and stir into sauce along with whipping cream. Cut apple into small pieces and cook briefly. Season to taste with lemon juice. Puree with a hand blender and strain sauce through a sieve. Add chicken pieces (without neck and backbone) back into the sauce and heat up again briefly. Arrange on warmed plates and garnish each with a dollop of sour cream.
Preparation Tip:
To intensify the flavor, paprika or pepperoni peppers can also be steamed. If you detach the chicken breasts from the bone before sautéing and add them back just before the end of the cooking time, they will remain juicier and more tender. RECOMMENDATION: dumplings, gnocchi or crusty baguette.
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