Ingredients
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 carawy 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
Preparation
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.
