Preheat the oven to 160° Celsius
Fry the chicken to brown on all sides.
Remove to a casserole and use the remaining oil in the pan to fry the chopped onions till soft.
Stir the flour, cayenne and paprika into the onions in the pan.
Add the chopped tomatoes.
Stir and add the stock.
Bring to the boil and simmer for a few minutes.
Pour over the chicken and bake for 45 min.
Take out and add the sliced peppers and bake for a further 30 min.
Just before serving add the crème fraiche to create a marbled effect and sprinkle with some more paprika.
Serve with rice or pasta.