6 6 chicken thighs el 3 tsp. tsp. tsp. paprika powder, sweet, according to ach taste as well 4 tsp.
1 can ose tomatoes, large, peeled
Peel and roughly chop the garlic cloves. Dry the chicken breasts (or chicken thighs) with kitchen roll and cut in half. In a large frying pan, to which there is a lid, heat the butter and fry the strips of meat briefly and hot over high heat. Then reduce the heat, season with salt, the cayenne bell pepper and paprika powder. Add the tomatoes, garlic and vermouth, steam with the lid closed for 20 minutes (chicken thighs for half an hour), remove the lid, add half a tsp. of thyme (or more), the whipped cream and crème fraîche and simmer for a while. Perhaps season with salt. Serve with fresh white bread or long grain rice.
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