Chicken in tomato sauce

Ingredients for 4 servings:

• 1 chicken (roast chicken)
• 2 shallots
• 3 cloves garlic
• 250 g mushrooms
• 1 kg tomatoes, firm fleshed
• 1 bay leaf
• 1 ½ liters of chicken broth
• ½ liter wine, white, dry
• 250 ml cream
• Oil (olive oil)
• Clarified butter
• Salt
• Pepper, black ground
• Paprika powder, sweet

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Divide the chicken into four pieces and brown in a mixture of clarified butter and olive oil, season with salt and pepper. Add the chopped onions and garlic cloves, pour in ½ liter of chicken stock, and simmer. Meanwhile, peel and deseed the tomatoes and cut into small pieces. Sauté in a little oil, season with pepper and salt, add the bay leaf, and deglaze with a little chicken stock. Briefly puree the mixture and deglaze with the remaining chicken stock and the white wine, mix well, then pour the mixture over the chicken pieces and continue simmering. If necessary, clean and quarter the mushrooms, briefly sauté in clarified butter and add to the chicken, then add the cream, mix everything well, and bring to a boil. Season with sweet paprika. Some people add almost-cooked potatoes to the pot and let them cook briefly at the end. Then add plenty of salt. Remove the chicken pieces and serve on warmed plates. Serve with bouillon potatoes or pasta. There’s plenty of sauce. Wine recommendation: Rosé from Provence or a not-too-dry Vinho Verde from Portugal.