Braised Chicken with Vermouth and Tomato Sauce

Briefly rinse the chicken pieces under cold water and rub dry with kitchen roll. Season all over with salt and pepper.

Heat the olive oil in a wide frying pan or roasting pan. Sear the chicken pieces in portions. Remove from the frying pan.

Add the butter to the pan and sauté the onion, garlic and sage. Add the Noilly Prat and bring to the boil.

Then add the tomatoes and season everything with salt and pepper.

Place the chicken pieces in the sauce. Score the bay leaves along the edge with scissors and add them. Cover the lid and simmer on a low fire for about an hour.

At the end of the cooking time, add the pesto or the basil paste to the sauce and season it with salt and freshly ground pepper if necessary.

For the small household:

Two people: halve ingredients for four people, but use 1 1/2 dl Noilly Prat.

One person: Quarter ingredients for four people, but use 1 dl Noilly Prat, 150 g chopped pelati tomatoes and 1 bay spice.

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