Chicken with Pastis

Chicken with Pastis


For 4 people

•    1 1.5 kg chicken
•    2 onions
•    4 garlic cloves
•    4 fennel fronds
•    6 tomatoes
•    1 small glass of HB pastis
•    ½ glass of olive oil + 1 tablespoon
•    1 teaspoon of saffron
•    4 branches of parsley
•    1 bowl of rouille
•    salt, fresh ground pepper


Preparation: 15 mins.
Marinade for 12 hrs.
Cooking Time 30 mins.

The night before:
Cut the chicken into about ten pieces, place it in a large salad bowl with ½ glass of olive oil, HB pastis and saffron. Add 1 pinch of salt and 10 turns of the pepper grinder, then cover with transparent film and allow to marinate overnight.

On the day of cooking:
Peel the garlic and onion, remove seeds and crush tomatoes, wash and remove stalk from parsley; prepare the rouille.
In a casserole on medium heat, brown the chopped onions and crushed garlic with one tablespoon of olive oil. Add the tomatoes, fennel, chopped parsley, chicken and the chicken marinade. Cover the casserole and allow to cook for 30 minutes on medium heat, stirring occasionally.
Serve the chicken covered with the sauce, with the rouille on the side.

© photo : Adobe Stock - Joe Gough

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