Had this at a friends house last night. Very tasty and dead easy to put together. Recipe translation is probably a bit shaky but should do the trick.

2-3 cloves of garlic
3 double chicken breasts or 6 chicken legs
75g butter
Salt
1 pinch cayenne pepper
3-4 teaspoon paprika powder
1 large can of skinned tomatoes
1/8 L of dry Vermouth (i.e. Noilly Prat)
½ teaspoon dried thyme
1 tub of cream
1 tub of Crème Fraiche

Peel the garlic cloves and cut into big chunks. Dry the chicken on kitchen paper and cut into halves.

In a large pan (one with a lid) heat the butter and on a high heat briefly cook the chicken bits. Then lower the heat and season with salt, cayenne pepper and the paprika powder.

Add the tomatoes, garlic and the Vermouth and stew for about 20 minutes (30 if you used chicken legs) stirring occasionally. Remove the lid and stir in the thyme, cream and crème Fraiche and leave to simmer.

Serve with fresh bread or rice.

Yummalicious!