Chicken in mushroom and caper sauce

Ingredients

• 1 kg chicken drumsticks
• 30 ml oil
• 1 medium onion (150 g)
• 1 medium red bell pepper (150 g)
• 100 g chicken ham
• 1000 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 can mushrooms (400 g)
• 1 tablespoon capers
• 30 g sour cream with at least 20% fat
• 15 g parsley

Preparation

1. Take the sour cream out of the fridge 15 minutes before adding it. Pat the drumsticks dry with paper towels. 2. Heat 30 ml of oil in a deep skillet and brown the drumsticks for 8 minutes, turning them until they’re golden. Transfer them to a plate. 3. In the same skillet, using the remaining oil, add the peeled, diced onion and bell pepper, then add the chicken ham. Cook for 5 minutes, until the onion softens. 4. Return the drumsticks to the skillet and pour in 1000 ml of water, enough to come almost level with the meat. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Simmer over low heat for 35 minutes, until the meat is cooked and comes easily off the bone. 5. Drain and rinse the mushrooms, then finely chop the capers. Add them to the skillet. Mix the sour cream with two tablespoons of hot sauce, pour it into the skillet and let everything simmer gently for 5 minutes. 6. Sprinkle with chopped parsley and serve.