Chicken in tomato-rum sauce

Ingredients for 4 servings:

• 4 small chicken thighs
• 4 small chicken breasts
• 300 g fresh tomatoes
• 1 small chili pepper(s), finely chopped
• 250 g mushrooms
• 1 bunch of spring onions, chopped
• ½ bunch flat-leaf parsley, finely chopped
• 4 cloves garlic, finely chopped
• 1 lemon(s), juice
• 1 dl dark rum
• 2 dl chicken broth
• 2 dl cream
• 2 bay leaves
• ½ tsp allspice, crushed
• some salt
• some pepper, from the mill
• some olive oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Drizzle the chicken pieces with the lemon juice. Immerse the tomatoes in boiling water for about 30 seconds, lift them out, rinse them in cold water, then skin them and cut them into small cubes. Pat the chicken pieces dry with kitchen paper and season well with salt and pepper. Heat olive oil in a roasting pan and brown the chicken pieces on all sides, then remove them. Sauté the spring onions, garlic, and chili pepper in the pan juices, sprinkle with the allspice, and cook briefly. Then add the tomatoes and deglaze everything with the rum and stock. Bring to a boil and add the chicken pieces and bay leaves to the sauce. Cover and simmer for about 40-45 minutes. Meanwhile, prepare the mushrooms and halve or quarter them depending on their size. Brown them well in a frying pan in a little olive oil, season with salt and pepper, and set aside. After 40-45 minutes of cooking time, remove the chicken pieces. Bring the sauce to a boil and add the cream. Add the chicken pieces and mushrooms and simmer uncovered for another 5-10 minutes. Season with salt and pepper. Sprinkle with parsley at the end.