PASTIS CHICKEN

A one-pot chicken dish simmered with pastis, giving a gentle anise lift to a southern French classic.

Serves: 4

Ingredients:

120g Ricard pastis
0.4g Saffron
2kg+ Chicken
100ml Olive oil
300g Fennel (x1 fennel)
30g Garlic (7 cloves)
2 x Onions (diced)
1 x Red chilli (sliced, no seeds)
550g Tomato, chopped (x6 tomato)
600g Potato, (rough chop)
500ml Chicken stock
-
2 x Egg yolks (@Clarencecourt )
2 x Garlic cloves (grated)
30 Dijon mustard
15ml Lemon juice
15ml White wine vinegar
240ml Oil (neutral)
Salt + pepper

1. Prep the chicken, marinate with pastis, saffron and some seasoning for a few hours.

2. Prep the vegetables.

3. Remove chicken from the marinate and leave to dry. Colour the chicken in the olive oil, remove. Add the fennel, onions, garlic and chilli and cook until soft.

4. Add the tomatoes and cook for 2 minutes. Add the pastas from the marinate and reduce, followed by the chicken stock.

5. Bring to the boil and add the potatoes followed but the coloured chicken on top. Cover with a lid and plate
   into the oven at 165c fan for 40 mins.

6. Blend yolks, vinegar, mustard and garlic, slowly add oil. Finish with lemon juice and seasoning.