Provençal chicken

Ingredients for 4 servings:

• 3 cloves garlic
• 3 chicken breasts, double, boneless
• 75 g butter
• Salt
• 1 pinch(s) of cayenne pepper
• 4 tsp sweet paprika powder
• 1 large can of tomatoes, peeled
• 125 ml dry vermouth
• 1 cup of cream
• 1 cup crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and roughly chop the garlic cloves. Pat the chicken breasts (or chicken thighs) dry with paper towels and cut in half. Heat the butter in a large, lidded pan and sear the meat strips briefly over high heat. Then reduce the heat and season with salt, cayenne pepper, and paprika. Add the tomatoes, garlic, and vermouth, cover, and simmer for about 20 minutes (30 minutes for chicken thighs). Remove the lid, stir in half a teaspoon of thyme (or more if desired), the cream, and crème fraîche, and simmer slightly. Season with salt, if desired. Serve with fresh white bread or wholegrain rice.