Provencal Quick Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 clove (s) garlic
- 6 chicken breast fillet (s) and / or
- 6 chicken legs
- 75 g butter
- salt
- 1 chilli pepper (s), dried, crumbled
- 2 tablespoon paprika powder, noble sweet
- 1 large can (s) tomato (s), peeled
- 125 ml vermouth, dry (Noilly Prat)
- 1 teaspoon thyme, dried
- 1 cup cream
- 1 cup crème fraîche
Print Recipe
Pin Recipe Instructions
- Halve the fillets lengthways, sever the legs at the joint. Heat the butter in a pan and fry the meat strips / pieces of meat over high heat. Reduce the temperature and season with salt and paprika.
- Add tomatoes, chopped garlic, chilli pepper and Noilly Prat and let simmer covered for 20 minutes (30-40 minutes for thighs).
- Remove the lid, add the thyme and let it simmer with the cream and créme fraîche (remove the meat and keep it warm).
- Salt and serve with baguette.
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