Provençal chicken

Ingredients for 3 servings:

• 3 garlic cloves
• 3 chicken breasts, double (alternatively 3 chicken thighs)
• 75 g butter
• Salt
• 1 pinch of cayenne pepper
• 3 tsp paprika powder, sweet
• 1 can of tomatoes, peeled
• ⅛ liter vermouth (dry vermouth e.g. Cinzano or Martini)
• 1 cup of cream
• 1 cup crème fraîche
• ½ tsp thyme, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

is also called the fastest chicken in the world

Peel and roughly chop the garlic. Dry the meat with kitchen paper and cut in half. Heat the butter in a large, lidded pan and sear the meat briefly over high heat. Then reduce the heat and season with salt, pepper, and paprika. Add the tomatoes, garlic, and vermouth. Cover and simmer for about 20 minutes (chicken thighs about 30 minutes). Remove the lid and add half a teaspoon of thyme, or more to taste. Stir in the cream and crème fraîche and simmer slightly. Season to taste with salt. Serve immediately. Serve with fresh white bread or rice.