4 chicken legs, split between thigh and drumstick
Salt and freshly ground black pepper
1 tablespoon bacon drippings or oil
1 red pepper, seeded and cut into roughly 2-inch/5 cm julienne
1 onion, sliced
1/2 small fennel bulb, finely chopped (optional)
1 tablespoon high-quality hot or sweet Hungarian paprika
1 clove garlic, minced
1/2 cup/125 ml white wine
2 tomatoes, roughly chopped
1 bay leaf
2 tablespoons sour cream or creme fraiche
Squeeze lemon juice, to taste (optional)
4 chicken legs, split between thigh and drumstick
Salt and freshly ground black pepper
1 tablespoon bacon drippings or oil
1 red pepper, seeded and cut into roughly 2-inch/5 cm julienne
1 onion, sliced
1/2 small fennel bulb, finely chopped (optional)
1 tablespoon high-quality hot or sweet Hungarian paprika
1 clove garlic, minced
1/2 cup/125 ml white wine
2 tomatoes, roughly chopped
1 bay leaf
2 tablespoons sour cream or creme fraiche
Squeeze lemon juice, to taste (optional)
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