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
Provencal Chicken
Provencal Chicken

Instructions

  1. Peel and roughly chop the garlic. Dry the meat with kitchen paper and cut in half.
  2. 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.
  3. Serve with fresh white bread or rice.

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