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. ---------------------------------------------------------------------------
Nutrition
Ingredients
