Poulet A La Sauce Tomate - cooking recipe

Ingredients

1 (2 lb) chicken
4 large ripe tomatoes
3 garlic cloves, left whole
1/2 cup extra virgin olive oil
1 cup dry white wine
2 vanilla pod
salt & freshly ground black pepper, to taste

Preparation

Plunge the tomatoes in boiling water 2 to 3 minutes then place them under a cold water tap; remove skins.
Dice the tomatoes and put aside.
Cut the chicken into 4 quarters and season with salt and freshly ground black pepper.
Brown the chicken pieces in the olive oil in a deep cast iron pot.
Add the diced tomatoes, whole garlic cloves, vanilla pods and dry white wine.
Simmer on a very low flame for 2 to 3 hours (the chicken should fall off the bone).
Remove the chicken from the pot and arrange on a serving platter; cover with aluminum foil and keep warm.
Crush the garlic cloves, discard the vanilla pods and reduce tomato sauce slightly.
Add additional salt & freshly ground black pepper if needed.
When your tomato sauce has reached desired consistency; cover the arranged chicken with the tomato sauce and serve immediately accomanied by potato rissoles or rice flavored with saffron.