Provençal chicken

Ingredients for 4 servings:

• 1 chicken (or just thighs)
• some cognac
• 6 m.-sized potatoes
• 1 zucchini
• 1 kohlrabi
• 5 carrots
• salt and pepper
• 3 garlic cloves
• Rosemary, fresh
• Thyme, fresh
• Parsley, fresh
• 1 cube of vegetable stock or chicken stock
• Wine, red
• Paprika powder
• Tomato paste
• 1 large can of tomatoes

Instructions

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

Chicken with vegetables Provence style

Cut the chicken into small pieces or use only chicken thighs. I also split the thighs in half (this makes them easier to handle and eat). Wash, peel, and roughly dice all the vegetables. Bring half a glass of water to a boil in a pan and add the chicken pieces. (Low-fat preparation, alternatively, fry in fat). When the water has evaporated, fry the chicken pieces until golden brown on all sides, season with salt and pepper (use a lid, otherwise the kitchen will need renovating). Pour in about a shot glass of cognac and flambé. Remove the chicken pieces from the pan. Briefly fry about half a tube of tomato paste in the chicken fat, then add the vegetables and fry for about 10 minutes. Mix well several times. In the meantime, roughly dice the canned tomatoes and add them, along with their juices, to the vegetables. Add the chopped herbs (rosemary and thyme sparingly, parsley generously) and the chopped garlic, as well as the stock cube and plenty of paprika, about 1 teaspoon, salt and pepper. Top up with red wine until all the vegetables are covered. Arrange the chicken pieces on top of the vegetables and place the pan in the oven at 180 degrees Celsius for about 1 1/2 hours. If the pan is not suitable for the oven, transfer everything to a large casserole dish. During this time, turn the chicken pieces over several times and baste them with the sauce frequently to create a nice crust. Serve with a glass of red wine. Try using hare (rabbit) instead of chicken.