Red Pepper Creamy Chicken with Potatoes

by Pia Haugseth
30 min
Red Pepper Creamy Chicken with Potatoes


  • 2 x potatoes
  • 3/4 x red pepper
  • 10 x cherry tomatoes
  • 1 clove garlic
  • 1 x celery sticks
  • 1/2 x red onion
  • 1 x chicken breast
  • 1 pinch sea salt flakes
  • 1 pinch black pepper
  • 2 tbsp crème fraîche
  • 50 g cheddar cheese
  • 1 dl water
  • 1/4 x lemon


  1. Dice the potato in 8 parts and boil it in lightly salted water for about 15 minutes until finished.
  2. Finely mince paprika, cherry tomatoes, garlic, celery stick and red onion. In a frying pan with olive oil, fry this until soft. Set aside to a bowl.
  3. Dice chicken fillet into pieces and fry in the same frying pan with butter and oil.
  4. When the chicken is cooked through, add the vegetables to the pan. Add a little salt and pepper.
  5. If you have some leftover dry white wine, this is the perfect time to use it. Add it to the pan and bring to a boil.
  6. Add creme fraiche, grated cheddar and water. Stir and let it simmer for a couple of minutes.