EatSmarter exclusive recipe

Anise-Braised Chickenwith potatoes, onions and garlic

Anise-Braised Chicken - Anise-Braised Chicken - Timeless Southern French cuisine
Anise-Braised Chicken - Timeless Southern French cuisine

(0)

Calories:546 kcal
Difficulty:moderate
Preparation:25 min
Ready in:120 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories546 kcal(27%)
Protein57 g(114%)
Fat26 g(33%)
Carbohydrates15 g(6%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

9 ouncessmall Onion
14 ouncessmall Potatoes
4 sprigsRosemary
4 sprigsSage
1Chicken (Ready to cook, about 1.5 kg)
Salt
Pepper
5Garlic clove
1 teaspoonanise seeds
¾ cupsVegetable stock
3 tablespoonsAnisette
½ cupsdry White wine
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Kitchen Utensils

1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Aluminum foil

Directions

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1 Peel and halve onions. Wash and peel potatoes. Rinse herbs and pat dry.
2 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.
3 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.
4 At the halfway mark, add remaining herbs, anise, and wine.
5 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.
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