Anise-Braised Chicken
Anise-Braised Chicken - Timeless Southern French cuisine
Healthy, because
Even smarter
Nutritional values
The chicken scores with plenty of protein and nerve-strengthening B vitamins. Onions and garlic stimulate digestion and the immune system. Anise has a calming effect on stomach and intestines.
If children are eating with you or you would like to avoid alcohol in general, you can replace the anise liqueur with 50 ml fennel syrup and the white wine with about 60 ml lemon juice and vegetable stock. Best accompaniment for the aniseed chicken: Baguette bread and green salad.
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 9 ozs small onions
- 14 ozs small potatoes
- 4 sprigs rosemary
- 4 sprigs Sage
- 1 chicken (Ready to cook, about 1.5 kg)
- salt
- peppers
- 5 garlic cloves
- 1 tsp Anise seed
- ¾ cup vegetable stock
- 3 Tbsps Anisette
- ½ cup dry white wine
Kitchen utensils
Preparation steps
Peel and halve onions. Wash and peel potatoes. Rinse herbs and pat dry.
Rinse chicken, and pat dry inside and out. Season with salt and pepper. Place peeled garlic cloves, and half of the herbs and anise into the cavity of the chicken.
Transfer chicken into roasting pan, loosely tossing onions and potatoes around it. Add broth and bake in a preheated oven at 200 °C (approximately 400 ° F) on the bottom rack for about 1 1/4 hours.
At the halfway mark, add remaining herbs, anise, and wine.
Remove chicken, and wrap in aluminum foil; allowing it to rest for a few minutes. This will keep the chicken moist, while the excess fat drips down into the foil to be discarded.
