Provencal Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 clove (s) garlic
- 3 chicken breasts, double (alternatively chicken legs)
- 75 g butter
- salt
- 1 pinch cayenne pepper
- 3 teaspoons paprika powder, noble sweet
- 1 can tomato (s), peeled
- liter ⅛ vermouth (dry vermouth e.g. Cinzano or Martini)
- 1 cup cream
- 1 cup crème fraîche
- 0.5 teaspoon ½ thyme, dried
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop the garlic. Dry the meat with kitchen paper and cut in half.
- Heat the butter in a large pan with a lid and sear the meat briefly and spicy over a high heat. Then reduce the temperature and season with salt, pepper and paprika powder. Add the tomatoes, garlic and the vermouth. Cover and simmer for about 20 minutes (chicken thighs about 30 minutes). Remove the lid and add half a teaspoon of thyme or more to taste. Stir in the cream and crème fraîche and let everything simmer a little. Maybe add a little salt to taste. Serve immediately.
- Serve with fresh white bread or rice.
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