4
(12-ounce) chicken breasts or 4 half-chickens
Salt
and freshly ground black pepper
3
tablespoons sweet paprika
2
tablespoons flour
1/4
cup peanut oil
4
cups onions, thinly sliced
2
tablespoons minced garlic
1
teaspoon cumin seeds, toasted and ground
2
tablespoons tomato paste
1
cup tomato, concasse
2
tablespoons minced marjoram leaves
1
teaspoon minced thyme leaves
1
bay leaf
2
tablespoons balsamic vinegar
1
cup dry white wine
2
cups chicken stock
1/4
cup heavy cream
2
red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by
1/4-inch strips
2
tablespoons minced parsley leaves
2
tablespoons creme fraiche
Cut
each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of
paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear
chicken pieces until brown on all sides. Remove the chicken from the pan and
place in a tray.
Add onions to the pan
and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook
1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of
paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze
with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring
to a boil. Add the reserved chicken pieces and cover with a piece of vented
parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another
10 minutes or until the chicken is tender.
Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.