Chicken in Vermouth

Ingredients for 2 servings:

• 1.1 kg chicken thighs
• 1 can of tomatoes, peeled (400 g)
• 1 jar olives black or green or mixed, without liquid
• ½ bottle of red vermouth
• 2 tbsp herbs de Provence
• 2 large onions
• 2 garlic cloves
• Chicken stock as needed
• some flour
• salt and pepper
• olive oil

Instructions

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

with olives

Split the chicken thighs at the joint and trim any excess fat. Peel the onions, halve them, and slice them 2 mm thick. Sauté the onions in a roasting pan with olive oil for about 10 minutes. Meanwhile, season the chicken pieces with pepper, salt, and flour, then brown them all over in a separate pan. Add the tomatoes and about half a bottle of red vermouth (I use the inexpensive one from Edeka or Kaufland) and the olives without their juices to the onions. Bring everything to a boil, season with pepper, salt, and granulated chicken stock, and sprinkle generously with Herbes de Provence. Alternatively, add a fresh bouquet garni. Then add the seared chicken pieces, skin-side down first. Roast in a preheated oven at 200°C (top/bottom heat) for about 50 minutes. After 25 minutes, turn the chicken thighs over and let the skin-side up slightly to reveal the sauce; this creates a nice crust. The chicken is done when pierced with a toothpick and the liquid runs clear. Serve with either baguette or boiled potatoes, which you add to the roasting pan 10 minutes before the end of cooking.