in France

Provençal quick chicken

updated

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Ingredients for 4 servings:

  • 3 garlic cloves
  • 6 chicken breast fillet(s) or/and
  • 6 chicken legs
  • 75 g butter
  • Salt
  • 1 chili pepper(s), dried, crumbled
  • 2 tbsp paprika powder, sweet
  • 1 large can of tomatoes, peeled
  • 125 ml dry vermouth (Noilly Prat)
  • 1 tsp thyme, dried
  • 1 cup of cream
  • 1 cup crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the fillets lengthwise, and separate the thighs at the joint. Heat butter in a pan and brown the strips/pieces of meat over high heat. Reduce the heat and season with salt and paprika. Add the tomatoes, chopped garlic, chili pepper, and Noilly Prat, cover, and simmer for 20 minutes (30-40 minutes for thighs). Remove the lid, add the thyme, and simmer slightly with the cream and crème fraîche (remove the meat and keep warm). Season with salt and serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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