Martini – Chicken

Ingredients for 4 servings:

• 1 chicken
• 30 g butter
• ¼ liter vermouth (Martini), dry
• 300 g tomatoes, washed
• 100 g cream
• 1 garlic clove(s), squeezed
• Salt
• pepper
• Paprika powder
• Thyme
• rosemary
• marjoram
• 1 baguette(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the chicken, pat dry, and cut into quarters using poultry shears. Sprinkle each quarter generously with salt, pepper, and paprika. Melt the butter in a roasting pan and brown the first two quarters. Remove the pan and brown the remaining two quarters (if the roasting pan is large enough, you can of course brown all the quarters together). Add the first two quarters, pour in the martini (vermouth), add all the tomatoes, and simmer with the lid on for a good 30 minutes. Remove the meat and reduce the liquid in an uncovered pot over high heat. Then add the cream, garlic, thyme, rosemary, and marjoram. Add the meat back in and simmer for another 5 minutes. Arrange everything on plates and serve. Slice the baguette and serve with the side.