Chicken civet (civèt poul)

Instructions

1. Cut the chicken into pieces, then season with salt and pepper.
2. Heat the oil in a casserole dish and brown the pieces on all sides, in small batches, for about 8 minutes. Set aside.
3. In the same pot, sauté the sliced onions and chopped garlic until golden, about 8 minutes.
4. Add the tomato paste and diced tomato, and let reduce for 3 minutes.
5. Return the chicken, pour in the red wine and stock, then add the thyme, bay and sweet paprika.
6. Cover and simmer gently for 45 minutes, stirring from time to time.
7. Remove the lid towards the end to thicken the sauce, which should coat the meat.
8. Adjust the seasoning and serve hot with white rice.