Chicken in vermouth cream

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 3 cloves garlic
• 1 bunch of thyme
• 4 tbsp olive oil
• 200 g onion(s)
• 250 g tomatoes
• 250 ml vermouth
• 1 cup of cream
• 1 tbsp paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pan-fried chicken

Wash and dry the chicken breast fillets (or 1 chicken). Season the meat with salt and pepper, and rub it with paprika and garlic. Pluck the thyme leaves from the stems and tie the stems together. Heat the oil in a roasting pan. Brown the meat. Add the thyme leaves and stems (reserve a few leaves to the side). Pour in the vermouth. Place the roasting pan with the lid on the floor of a preheated oven (225 degrees Celsius). Braise the chicken for 10 minutes. Meanwhile, peel and dice the onion and tomato, and add to the chicken. Braise for 30 minutes, basting occasionally with cooking juices. Increase the temperature to 250 degrees Celsius. Place the roasting pan on the second shelf from the top. Pour in the cream. Brown the chicken uncovered for another 10 minutes. Serve the chicken in the roasting pan. Stir in the remaining thyme leaves beforehand.