Summary

Ingredients

• 1 chicken
• 30 g butter
• 0.25 liter ¼ vermouth (martini), drier
• 300 g tomato (s), washed
• 100 g cream
• 1 clove (s) garlic, pressed
• salt
• pepper
• Paprika powder
• thyme
• rosemary
• marjoram
• 1 baguette (s)

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Instructions

1. Wash the chicken, pat dry and cut into four pieces with poultry shears. Sprinkle each part vigorously with salt, pepper and paprika powder.
2. Leave the butter out in a roaster and fry the first two quarters in it. Take out and fry the other two quarters in it (if the roaster is big enough, all quarters can of course be seared together). Add the first two quarters again, pour on the martini (vermouth), add the tomatoes completely and stew everything with the lid on for a good 30 minutes.
3. Remove the meat and reduce the liquid in the open saucepan at high temperature. Then add the cream, garlic, thyme, rosemary and marjoram. Add the meat again and let it simmer for another 5 minutes. Arrange everything on plates and serve.
4. Cut the baguette open and serve with it.