Clean and peel the vegetables because with these we will start cooking this recipe. Finely chop both the onion and the leek. Cut the kapia pepper into strips and then cut it into small pieces. The mushrooms, after we have cleaned them a little by cutting their tails but without peeling them, cut them into not very thin slices.

In a saute pan, heat the sunflower oil, in which we fry the chopped onion, over medium heat. After a minute add the chopped leek over the onion. Fry everything for about three minutes, stirring, after which we can put the chopped kapia pepper in the saute pan. Simmer over medium heat for three minutes, then season with a tablespoon of sweet pepper paste.

Place the chicken thighs, spread in the pot, with the skin down. Season with: sea salt, freshly ground pepper and Hungarian sweet paprika powder. Mix lightly, pour over them almost two cups of hot water and let it simmer for at least half an hour until the meat is done. After 30-35 minutes, add the sliced mushrooms, mix lightly and season with a tablespoon of a vegetable mix for soups, a tablespoon of thyme and two teaspoons of marjoram. Simmer for another 10 minutes.

Add creme fraiche, and leave it for another two minutes to simmer. Turn off the heat, add a tablespoon of chopped green parsley and ready.

I recommend serving the dish hot, along with the cooked pasta, and if you want you can also serve pickled cucumber or other pickles.