Provençal winter chicken

Ingredients for 4 servings:

• 2 chicken breasts, double
• 2 garlic cloves
• 75 g butter
• 1 pinch of cayenne pepper
• 4 oranges, squeezed
• ½ tsp thyme
• ½ tsp coriander
• 1 piece(s) ginger, thumb-sized
• ½ stalk(s) cinnamon
• 5 tomatoes, fresh
• 5 tomatoes, dried
• 2 cardamom pods
• 1 cup of cream, 200 g
• e.g. crème fraîche
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

The fastest chicken in the world, Christmassy.

Peel and roughly chop the garlic cloves. Wash the chicken breasts, dry them with kitchen paper, and cut them into strips. Heat the butter in a large, lidded pan and sear the meat strips briefly over high heat. Then reduce the heat, season with salt, cayenne pepper, and coriander, and deglaze with the squeezed orange juice. Peel the tomatoes, remove the stems, and add them along with the garlic, ginger, cinnamon, cardamom, and crushed sun-dried tomatoes. Cover and simmer for about 20 minutes. Then remove the lid, add the thyme, cream, and crème fraîche, if desired, and simmer gently. Season with salt, if desired. Serve with fresh white bread or rice. One of our favorite recipes is Alfred Biolek’s Provençal chicken (also called the fastest chicken in the world). We came up with this recipe for cooking while decorating the Christmas tree – it’s quick, Christmassy and very tasty.