1.2 kg chicken
500 g ripe tomatoes
250 g heavy cream
100 g butter or margarine approximately
3/4 liter white wine
all-purpose flour
1 sprig of rosemary
cognac
salt
pepper
1.2 kg chicken
500 g ripe tomatoes
250 g heavy cream
100 g butter or margarine approximately
3/4 liter white wine
all-purpose flour
1 sprig of rosemary
cognac
salt
pepper
Remove tomato skins (after soaking them in warm water, the skins come off more easily), remove seeds and chop
Cut the chicken into pieces
Heat a large, shallow pan with butter over medium heat
When melted, add chicken pieces
Once browned on both sides, add 1 cup of cognac
When reduced, add 2 tablespoons of flour, salt, pepper, mix well, and add as much white wine as needed to cover the chicken
Add chopped tomatoes and rosemary
Simmer over high heat, stirring constantly and adding more white wine slowly, one cup at a time, until almost cooked through
When nearly done, add heavy cream and finish cooking over low heat
If the sauce becomes too thin, let it simmer for a few more minutes
Serve hot.
