salt (to taste)
ground black pepper (to taste)
butter (as needed)
wine (25 cl. yellow)
2 vanilla pods
cream (30 cl. liquid)
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1Cut the chicken into pieces.
2Season the chicken pieces with salt and pepper.
3Coat the chicken with flour.
4Melt the butter in a casserole.
5Add the chicken pieces and fry them on each side.
6Add 5 centiliters of wine.
7Add 1 vanilla pod split in half.
8Cover and cook for about 30 minutes.
9Remove the chicken pieces, but keep them warm.
10Degrease the the cooking sauces.
11Boil the sauce and reduce heat to very low.
12Pour the remaining 20 centiliters of wine into the casserole.
13Cook on very low heat for 5 minutes.
14Put the chicken back in the pan.
15Add 20 centiliters of liquid cream.
16Cook for 20 minutes on low heat.
17Split the second vanilla bean. Scrape the inside with a knife and mix with the remaining 10 centiliters of cream.
18Pour the cream into the pan and cook until the chicken is tender and cooked through.