Marinate the chicken with the olive oil, salt, white pepper, black pepper, paprika and nutmeg.

Heat the goose fat in a frying pan and then sear the chicken off in 2 batches. You want to cook it on a high heat so that the chicken gets some nice caramelization.

Once that's done add the onions, garlic and mushrooms to the frying pan and sautee. Add some of the chicken stock if needed to deglaze the pan.

Cook till the liquid dries out and the vegetables start getting some colour on them. Add in the bell peppers and continue cooking.

Once the peppers have softened then add in the resting juices from the chicken and the rest of the chicken stock.

Add in the chicken as well and cook till the meat is fully cooked through.

Turn off the heat and add in the sour cream and finish with the chopped chives.

If the sauce is too 'liquid' you can reduce it on a low heat till it thickens or add some xanthan gum to thicken it.

Serve with cauliflower rice.