Poulet A La Sauce Tomate

• 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

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.

chicken, tomatoes, garlic, extra virgin olive oil, white wine, vanilla pod, salt

Taken from www.food.com/recipe/poulet-a-la-sauce-tomate-157608 (may not work)