A Small Garlic Press
1 oz butter 8 chicken thighs 2 shallots - finely chopped 2 Tbsp water 5 Tbsp Pernod seasoning Melt the butter in a large frying pan. When hot, saute the thighs for 8 minutes, browning on all sides. Reduce the heat, add the shallots and water and cover the pan. Continue to simmer for another 30-35 minutes or until the chicken portions are cooked. Remove the lid, increase the heat and pour in the Pernod. Set alight with a match, shake the pan and turn off the heat. When the flames die down, scrape up any browned juices from the bottom of the pan. Remove the chicken portions to a warm serving dish. Season the remaining juices with salt and pepper and bring to the boil. Spoon over the chicken and serve.
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