Pernod Chicken

Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh.

• Ready In: 55 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  chicken breasts
• 350  ml white wine
• 350  ml  chicken stock
• 150  ml  cream
• 2  garlic cloves
• 4  spring onions (chopped)
• 1  stick celery (chopped)
• 2  slices bacon (chopped)
• 2  teaspoons tarragon
• 1  teaspoon thyme
• 1  chili pepper
• 2  teaspoons Pernod
• 2  teaspoons cornflour

Directions

1. 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.
2. Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
3. Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
4. Lower the heat and add the cream - do not boil after adding cream or it might split.
5. Pour sauce over chicken and serve.