Roast chicken in clementines and in the Pastis Henri Bardouin
In a big salad bowl, to whip the Pastis Henri Bardouin, the oil, the orange juice and the lemon, the mustard, the brown sugar, to add 2 cs of salt and 1 ½ cs of pepper. Beat, please, book.
Adorn the fennel and cut every bulb in two in the length then every half in 4 pieces. Put them in the liquid as well as the pieces of chicken, the slices of clementines, the thyme and the seeds of fennel. Move, please, with hands, let marinate a few hours in the refrigerator or a whole night.
Preheat your oven in 220 °C. Transfer the chicken, the side skin upward and its marinade on a hollow plate of the oven or the big dish so that everything is on a single layer. Put in the oven for 35-45 min until the chicken is well done and colored.Take out the plate of the oven.
Arrange the chicken, the fennel and the clementines in a dish, cover and keep warm. Pay liquids of cooking into a small pan on average fire in lively, bring to a boil, to let simmer until the liquid reduced of 1/3. Water the chicken of hot sauce, decorate with parsley and serve, as it stands either accompanied with white rice or with bulgur.
© Photo : Jonathan Lovekin 2012
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France