Chicken in Vermouth Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken breast fillet (s)
- 3 cloves garlic
- 1 bunch thyme
- 4 tablespoon olive oil
- 200 g onion (s)
- 250 g tomato (s)
- 250 ml vermouth
- 1 cup cream
- 1 tablespoon paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the chicken breast fillets (alternatively 1 poulard). Salt and pepper the meat, rub with paprika and garlic. Pluck the thyme leaves from the stems, tie stems together. Heat the oil in the roaster. Fry the meat in it. Add the thyme leaves and stems (put a few leaves aside). Pour vermouth on. Place the roaster with the lid on the bottom of the preheated oven (225 degrees). Stew the chicken for 10 minutes. In the meantime, peel and dice the onion and tomato and add to the chicken. Braise for 30 minutes, occasionally adding frying stock to the saucepan. Switch the temperature up to 250 degrees. Place the roaster on the 2nd bar from the top. Pour in the cream. Brown the chicken without a lid for another 10 minutes.
- Serve the chicken in the roaster. Stir in the remaining thyme leaves beforehand.
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