Carve ready-to-cook chicken into 6 pieces. Clean spring onions and cut into rings. Remove peel from garlic and cut into fine rings. Dice pumpkin flesh with the peel. Clean peppers, cut out core and cut into strips.
Heat rapeseed oil and clarified butter in a frying pan. Pour in chicken pieces and fry on all sides until golden brown. Add spring onions, garlic and vegetables and sauté briefly. Pour in white wine and cook for 5 minutes in an open pot until hearty. Mix paprika powder with the hot chicken soup and add. Season with salt and pepper. Steam in closed crock pot for 40 min. Sprinkle with marjoram leaves before serving.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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