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🍽️ Oven Roasted Chicken with Spicy Tomato Cream Sauce

1332 kcal · 30 min · 4 servings

Ingredients

• 1.8 kg Poult (1 Poult)
• Salt
• Pepper (from the mill)
• 1 tbsp Paprika powder (mild sweet)
• 1 Garlic clove (pressed)
• 0.5 bunch Thyme
• 30 g Butter
• 200 ml Vermouth
• 400 g Tomatoes
• 150 g Whipping cream

Instructions

1. 1. Cut the chicken into 8 equal pieces.
2. 2. Season the meat generously with salt, pepper, paprika powder, and garlic.
3. 3. Pour boiling water over the tomatoes briefly to blanch them.
4. 4. Peel the skin off the tomatoes.
5. 5. Cut the tomatoes into quarters and remove the core.
6. 6. Dice the tomatoes finely.
7. 7. Melt the butter in a large casserole dish on the stove.
8. 8. Sear the chicken pieces on all sides until browned.
9. 9. Add the thyme leaves, thyme stems, and diced tomatoes to the meat.
10. 10. Deglaze the mixture with vermouth.
11. 11. Preheat the oven to 180 degrees Celsius with top and bottom heat.
12. 12. Place the casserole dish in the oven.
13. 13. Roast the chicken for about 35 minutes.
14. 14. Baste the meat with the pan juices repeatedly during cooking.
15. 15. Increase the oven temperature to 220 degrees Celsius.
16. 16. Pour the cream into the casserole dish.
17. 17. Roast the dish for another 5 to 10 minutes until nicely browned.
18. 18. Adjust the seasoning of the sauce to taste.
19. 19. Serve the chicken hot with baguette.

Nutrition per serving

• kcal: 1332
• Protein: 88 g · Fett/Fat: 101 g · Carbs: 9 g