Chicken Provencal With Star Anise Food

ROASTED CHICKEN WITH STAR ANISE SAUCE, GINGER CARROTS AND SNAP PEAS

Steps:

• For the chicken: Preheat the oven to 400 degrees F.
• Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes.
• Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes.
• For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service.
• Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service.
• For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon.
• Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat.
• To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten.
• Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce.

ROASTED CHICKEN PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
• Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
• Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.

CHICKEN PROVENCAL

Steps:

• In a large skillet, brown chicken in oil; remove and set aside. , Saute onion and garlic in drippings until tender. Stir in remaining ingredients. , Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.

PROVENCAL CHICKEN WITH PASTIS

Steps:

• Rub chicken all over the salt and pepper. If possible, let sit overnight in the refrigerator, although it can be prepared right away.
• In a Dutch oven or similar vessel, add enough olive oil so it covers the bottom of the pan. Over medium-high heat, when the oil is hot, brown the chicken pieces on all sides, turning them only when one side is brown. (Constant turning won't encourage browning as much as letting them stay in one place until browned.) If your pot isn't large enough, fry them in two batches and remove the first chicken pieces to a bowl while you brown the second. You may need to add additional olive oil to the pot while browning or in between batches.
• Once the chicken is browned, wipe excess oil from the pot. Deglaze pan with about a third of the pastis, scraping the bottom of the pot with a flat-edged spatula to incorporate any dark bits.
• Add half of the tomatoes to the pot, then the chicken, and any juices that may have collected in the bowl, the garlic, then the rest of the tomatoes. Pour in the rest of the pastis, and bring to a boil. Add 1 quart (1l) water. (See headnote about how much water to add if not using potatoes.)
• Reduce the heat to a gentle simmer, cover, and cook for 15 minutes. While the chicken is cooking, slice the potatoes into pieces 1/3-inch (1cm) thick.
• Stir everything in the pot gently to mix everything together, then add the potatoes, half the parsley, and the sugar, sprinkling a bit of salt over the potatoes.
• Continue to cook, uncovered, basting the potatoes with the liquid in the pot while everything is cooking, until the potatoes are tender and the chicken is cooked through, about 20 to 30 minute, depending on the variety of potatoes and the chicken.
• Taste the sauce, and add sugar (if desired) and more salt if it needs it. If you'd like, you could give the sauce a small squeeze of lemon, to add a nice note of acidity to the sauce.

STAR ANISE ROAST CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
• Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
• Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
• When the chicken is cooked through - the juices should run clear when a sharp knife is inserted into the thickest part of the thigh - remove from the tin and rest on a plate covered with foil.
• Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)

CHICKEN WITH PROVENCAL VEGETABLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
• Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

CHICKEN PROVENCAL

Steps:

• Preheat oven to 200 c.
• 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
• Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
• Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
• Add the passata , peppers, stock & thyme. Season with salt & pepper.
• Pour over the chicken and bake for 45 mins or until chicken cooked through.
• Stir in olives - if used.
• Serve with salad.

ANISEED CHICKEN

Steps:

• Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until lightly browned. Remove from wok.
• Add garlic and ginger to same wok. Heat and stir for about 1 minute.
• Add next 6 ingredients. Bring to a boil on high. Reduce heat and then add chicken. Cover and Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
• Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.
• Serve over your favourite rice.
• This recipe also freezes very well. Freeze it with your favourite fried rice for an asian microwave tv dinner, or use leftovers in your favourite egg roll recipe!

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Steps:

• Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
• Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
• Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
• Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
• Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

CHICKEN PROVENCALE WITH STAR ANISE

Steps:

• Preheat oven to 350 degrees. Blanch onions in pot of boiling water 2 minutes. Using slotted spoon, transfer onions to bowl of ice water; cool 5 minutes. Drain onions; peel. Heat 2 TBSPs oil in large wide ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until browned, about 12 minutes per batch. Transfer chicken to plate. Drain all but 3 TBSPs drippings from pot. Add remaining 1 TBSP oil. Add mushrooms and onions; saute 7 minutes. Add star anise, bay leaves, and garlic; saute 3 minutes. Add wine and tomatoes and boil until liquid is reduced by half, about 8 minutes. Stir in chicken broth. Return chicken to pot, pressing to submerge. Cover, place in oven, and cook until chicken is very tender, about 1 hour. Transfer chicken to plate; tent with foil to keep warm. Boil sauce until reduced to 7 cups, about 20 minutes. Mix butter and flour in small bowl. Gradually whisk butter mixture into sauce. Simmer until thickened, about 5 minutes. Add olives to sauce. Season with salt and pepper. Return chicken to pot; simmer until heated through, about 5 minutes.