John Myers
Ingredients for 4 servings:
- 4 chicken legs
- salt and pepper
- Paprika powder
- possibly curry powder
- 4 large beefsteak tomatoes
- 2 garlic cloves
- ¾ liter vermouth, clear
- 1 ½ cups cream
- n. B. Sauce thickener
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
sophisticated, with few ingredients
Rub the thighs well on both sides with salt, pepper, paprika and, if desired, curry powder. Then fry them well on both sides. At the same time, place the tomatoes in hot water to make the skin easier to peel. After frying, deglaze with vermouth – almost a whole bottle. It doesn’t have to be expensive; cheaper vermouth will do. Then add the garlic and the peeled and quartered tomatoes. Cook the thighs and then remove them from the sauce. Reduce the sauce by increasing the heat and refine it with cream. Thicken slightly with a sauce thickener, but only slightly, if at all. Once the sauce is ready, put the thighs back in to warm them back up. Season to taste, adjust seasoning if necessary and serve. Serve with rice as a side dish. We always have this on Christmas Eve – it’s a dream every time.
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