in France

Chicken leg in vermouth

updated

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Ingredients for 4 servings:

  • 600 g tomatoes
  • 4 chicken legs
  • salt and pepper
  • Paprika powder, sweet
  • 4 tbsp olive oil
  • 3 garlic cloves
  • 100 ml sweet vermouth, e.g. Martini Bianco
  • 3 sprigs rosemary
  • 100 g whipped cream
  • Rosemary, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Delicious food from Provence!

Dice the tomatoes. Wash the chicken thighs, pat dry, and season with salt, pepper, and paprika. Heat the oil in a roasting pan. Brown the thighs on all sides. Peel and press the garlic. Add the tomatoes and vermouth. Strip the rosemary needles from the sprigs and add them. Braise the thighs in a preheated oven (180°C, gas mark 3, fan oven 160°C) for about 50 minutes. After 40 minutes, add the cream and continue cooking. Garnish with rosemary, if desired, and serve with bread and arugula salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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