Martini Chicken

Ingredients:

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Serves 3 - 603 cal per serving
Prep-time: 30 min. - Total-time: 60 min.

Rinse the chicken with cold water and pat dry using paper towels. Cut into 4 pieces. Strongly season with pepper, salt and paprika. In a stewpot melt the butter and heftily brown 2 chicken pieces on both sides. Put the browned chicken pieces on a plate. Put the other 2 pieces in the stew pot and proceed in the same manner. When done put all 4 chicken parts back in the stew pot. Cast on the white vermouth (preferably dry). Put whole tomatoes on top of the chicken parts. Cover the pot with a lid and stew for 30 minutes on medium heat. Remove the Martini Chicken and let the sauce reduce on high heat for about 10 minute. Add cream, pressed garlic, thyme, rosemary, and marjoram. Season the sauce with pepper and salt. Put the chicken back into the pot and let simmer for 5 minutes. This dish lives on the sauce. Serve with baguette to dip the delicious sauce.