Poularde with Oven‑Roasted Tomatoes

Ingredients

• 1.8 kg Poularde (1 Poularde)
• Salz
• Pfeffer (aus der Mühle)
• 1 EL Paprikapulver (edelsüß)
• 1 Knoblauchzehe (durchgepresst)
• 0.5 Bund Thymian
• 30 g Butter
• 200 ml Wermut
• 400 g Tomaten
• 150 g Schlagsahne

Instructions

1. 1.

   Divide the Poularde into 8 pieces, salt and pepper, rub with paprika and garlic.

2. 2.

   Briefly blanch tomatoes, peel, quarter, core and dice them.

3. 3.

   Melt butter in a roasting pan. Brown the meat around on the stove. Add thyme leaves and stems and the tomatoes. Pour over vermouth.

4. 4.

   Transfer to a preheated oven at 180 °C (top‑and bottom heat) and roast for about 35 minutes, basting occasionally with the pan juices.

5. 5.

   Increase temperature to 220 °C, pour in cream and brown the Poularde for another 5–10 minutes. Taste the sauce and serve with baguette.