Chicken with Zucchini (Pheasant with Concombres)

Name: Chicken with Zucchini
Ingredients: 1 chicken breast of 1,700 g; 500 g of heavy cream; 30 g of paprika powder; 1 kilogram of zucchinis; 200 g of butter or margarine; one spoonful of olive oil; 12 small tomatoes; 12 fresh mushrooms (optional); some chicken wings and legs; two carrots; one onion; salt and pepper

1
1 chicken breast of 1,700 g
2
500 g of heavy cream
3
30 g of paprika powder
4
1 kilogram of zucchinis
5
200 g of butter or margarine
6
one spoonful of olive oil
7
12 small tomatoes
8
12 fresh mushrooms (optional)
9
some chicken wings and legs
10
two carrots
11
one onion
12
salt and pepper

Ingredients

1
1 chicken breast of 1,700 g
2
500 g of heavy cream
3
30 g of paprika powder
4
1 kilogram of zucchinis
5
200 g of butter or margarine
6
one spoonful of olive oil
7
12 small tomatoes
8
12 fresh mushrooms (optional)
9
some chicken wings and legs
10
two carrots
11
one onion
12
salt and pepper

Directions

1
Bake the chicken in the oven, in a terra cotta dish, with 100 g of butter or margarine, the chicken wings and legs, chopped onion, carrot rounds, salt, and pepper
2
Let it cook for 45 minutes, turning the chicken occasionally and basting it with its own juices
3
Season with salt and pepper
4
Let it finish cooking in 70 g of butter or margarine, seasoned with paprika powder, a bit more salt and pepper
5
Then add heavy cream and let it simmer for 15 minutes to reduce the sauce
6
Meanwhile, blanch the zucchinis in boiling water, then immediately submerge them in an ice bath to stop cooking
7
Let them cook until tender
8
Cook the tomatoes in the same way as the zucchinis
9
About 15 minutes before serving, reheat the chicken in the oven and the zucchinis on their plate
10
Also warm up the tomatoes in the oven
11
Assemble the dish by placing the chicken on a plate, topping it with the zucchinis and cream sauce
12
Arrange the tomatoes around the chicken and garnish with mushrooms, if desired.