Chicken Thighs in Pernod

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. 

Carb Counter

Return to the cookbook query page