Pernod Chicken
"Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh."
photo by hbbower
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
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
- 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.
Questions & Replies
-
Roughly how much should the 4 chicken breasts weigh (ideally in grams) please?
Reviews
-
Wow, this was my first attempt at a recipe from this site, and we were all very impressed, Lovely flavours and really succulent chicken. I did find it needed 4 teaspoons of cornflour, but maybe i didnt reduce the sauce enough. Either way a fantastic recipe that I will be doing again very soon, Thank you for sharing that with us
