Stir in the brown sugar and bury the herb bouquet in the meat.

Remove from the oven and discard the herb bouquet.

Add the wine, chicken stock, tomato, herb bouquet and saffron.

Add an onion, chopped, the herb bouquet, and salt and pepper.

Add one onion, coarsely chopped, the herb bouquet, salt and pepper.

Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes.

Remove the herb bouquet from the soup and the cloves from the onion.

Remove the herb bouquet and puree the peppers in a food processor until smooth.

Return the meat to the pan and add the garlic, herb bouquet and salt.

Discard the herb bouquet and add the cream.