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EatSmarter exclusive recipe

Anise-Braised Chicken

with potatoes, onions and garlic
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Anise-Braised Chicken

Anise-Braised Chicken - Timeless Southern French cuisine

Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in
Calories:
546
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie546 kcal(26 %)
Protein57 g(58 %)
Fat26 g(22 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin28.2 mg(235 %)
Vitamin B₆1.6 mg(114 %)
Folate50 μg(17 %)
Pantothenic acid2.8 mg(47 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C13 mg(14 %)
Potassium1,073 mg(27 %)
Calcium59 mg(6 %)
Magnesium76 mg(25 %)
Iron2.5 mg(17 %)
Iodine33 μg(17 %)
Zinc3.2 mg(40 %)
Saturated fatty acids8 g
Uric acid353 mg
Cholesterol223 mg
Development of this recipe:

Ingredients

for
4
Ingredients
9 ounces
small Onion
14 ounces
small Potatoes
4 sprigs
4 sprigs
1
Chicken (Ready to cook, about 1.5 kg)
5
1 teaspoon
¾ cup
3 tablespoons
½ cup
Preparation

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

Preparation steps

1.
Anise-Braised Chicken preparation step 1

Peel and halve onions. Wash and peel potatoes. Rinse herbs and pat dry.

2.
Anise-Braised Chicken preparation step 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.
Anise-Braised Chicken preparation step 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.
Anise-Braised Chicken preparation step 4

At the halfway mark, add remaining herbs, anise, and wine.

5.
Anise-Braised Chicken preparation step 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.