Poulet a La Sauce Tomate Recipe

Directions:

1. Plunge the tomatoes in boiling water 2 to 3 minutes then place them under a cold water tap; remove skins.
2. Dice the tomatoes and put aside.
3. Cut the chicken into 4 quarters and season with salt and freshly ground black pepper.
4. Brown the chicken pieces in the olive oil in a deep cast iron pot.
5. Add the diced tomatoes, whole garlic cloves, vanilla pods and dry white wine.
6. Simmer on a very low flame for 2 to 3 hours (the chicken should fall off the bone).
7. Remove the chicken from the pot and arrange on a serving platter; cover with aluminum foil and keep warm.
8. Crush the garlic cloves, discard the vanilla pods and reduce tomato sauce slightly.
9. Add additional salt & freshly ground black pepper if needed.
10. 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.