Pernod Chicken Food

PERNOD CHICKEN

Steps:

• Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
• Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
• Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
• Lower the heat and add the cream - do not boil after adding cream or it might split.
• Pour sauce over chicken and serve.

EASY CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD

Steps:

• Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.
• Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.
• Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.
• Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.

CHICKEN BOUILLABAISSE

Steps:

• Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
• Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
• Meanwhile, preheat the oven to 300 degrees.
• Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the potatoes and browned chicken pieces with their juices. Stir carefully.
• Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of rouille and slices of crusty bread.
• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

BAKED SALMON WITH PERNOD

Steps:

• Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until deep brown, about 8 minutes. Remove skillet from heat. Mix in clam juice, then 4 tablespoons anise liqueur, garlic and 1 teaspoon herbs. Boil until most liquid evaporates, about 3 minutes. Set aside.
• Lightly oil large baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with salt and pepper. Whisk remaining 1 tablespoon oil, 2 tablespoons anise liqueur and 1 teaspoon herbs in bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

PERNOD CREAMED SPINACH CASSEROLE

Steps:

• Cook spinach in chicken stock. Drain well and chop.
• In a heavy skillet, cook bacon, drain fat and set aside.
• In same skillet, melt butter and sauté onions, celery, garlic and mushrooms until soft and tender.
• Add spinach, after pressing out as much liquid as possible; stir in crumbled bacon, lemon juice, sour cream, Pernod, salt, pepper, Tabasco, sugar and blend well.
• Place in a casserole dish, top with breadcrumbs and sliced boiled eggs. Dust with paprika, pass under broiler until browned.

CHICKEN PERIGORD-STYLE

Steps:

• About 1 hour before serving:.
• Melt 6 tablespoons butter or margarine in 12
• inch skillet or dutch oven over medium-high heat. Add chicken, a few pieces at a time, and cook until browned on all sides. Remove from pan.
• In hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.
• This will take about 5 minutes.
• With slotted spoon, remove mushrooms to small bowl.
• Into drippings, over medium heat, stir flour and salt until blended.
• Gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.
• Place chicken and mushrooms in sauce.
• Reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.