Chicken Provencal With Star Anise
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 10 ounces white pearl onions, in package
- 3 tablespoons olive oil, divided
- 8 chicken drumsticks
- 8 boneless chicken thighs, with skin
- 18 ounces packaged cremini mushrooms, quartered
- 4 whole star anise
- 2 bay leaves
- 10 cloves garlic, peeled and thinly sliced
- 2 cups dry white wine
- 6 plum tomatoes, quartered lengthwise
- 4 1⁄2 cups reduced-sodium chicken broth
- 2 tablespoons butter, room temp
- 2 tablespoons all-purpose flour
- 1 cup pitted kalamata olive
directions
- Preheat oven to 350 degrees.
- Blanch onions in pot of boiling water 2 minutes.
- Use slotted spoon, transfer onions to bowl of ice water, cool for 5 minutes, drain and peel.
- Heat 2 tbsp olive oil in a large ovenproof pot over high heat.
- Sprinkle chicken with salt and pepper.
- Work in batches, sear chicken until golden brown, abotu 12 minutes each batch, transfer chicken to plate.
- Drain all but 3 tbsp of dripping, add remaining oil, mushroom, onions and saute for 7 minutes.
- Add star anise, bay leaves and garlic, saute for 3 minutes.
- Add wine and tomatoes, boil until sauce is reduced by half, stir in chicken broth and return chicken to pot.
- press to submerge.
- Cover pot and place in oven for about 1 hour.
- Transfer chicken to plate, tent with foil to keep warm.
- Boil sauce until reduced to about 7 cups.
- Mix butter and flour in a small bowl then gradually whisk the mixture into sauce.
- Simmer until thickens.
- Add olives, season with salt and pepper, add chicken back to heat through then serve.
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RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.