1.2 kg chicken, 500 g ripe tomatoes, 250 g heavy cream, 100 g butter or margarine, 3/4 liter white wine, wheat flour, 1 bay leaf, brandy, salt, and pepper
1.2 kg chicken, 500 g ripe tomatoes, 250 g heavy cream, 100 g butter or margarine, 3/4 liter white wine, wheat flour, 1 bay leaf, brandy, salt, and pepper
Blanch the tomatoes by submerging them in hot water, then peel off the skin
Remove the seeds and cut into pieces
Cut the chicken into bite-sized pieces
Heat a large pan over medium heat with butter or margarine
When melted, add the chicken pieces
Once browned on both sides, add 1 cup of brandy
As it simmers, add 2 tablespoons of flour, salt, and pepper, mixing well to form a roux
Add enough white wine to cover the chicken, as needed
Add the chopped tomatoes and bay leaf
Simmer over high heat, stirring constantly and adding another cup of wine as needed
When almost cooked, add heavy cream and finish cooking over low heat
If the sauce becomes too thin, cook for a few more minutes
Serve hot.
