Heat the olive oil in a frying pan and pour in the washed and dried roast chicken whole. Brown on all sides for about 20 minutes.
Put the paradeis pulp, the very finely chopped garlic, the salt, the thyme, the sugar and the white wine in a frying pan and let everything bubble up together while stirring.
Divide the chicken into four pieces and add to the sauce. To the hot frying oil
a small glass of cognac. Ignite the cognac, burn it off and pour the oil into the tomato sauce.
Close the saucepan and let the chicken soften at a low temperature.
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