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Pernod Chicken

19 January 2011 by Dominic Franks

… a little mid-week Belleau Kitchen relief to lift the spirit…

… and before you bang on about me using chicken thighs AGAIN… they are cheap, packed with flavour and I am trying to present a different recipe every time…


It’s funny how tastes change over the years isn’t it?  I used to loath anything even vaguely resembling aniseed or liquorish but now, although i’m still not a huge fan of the confectionary itself I love aniseed flavour in cooking …fennel …star anise …chicory … and most of all the deep heady aroma of Pernod! … this dish is good without it but it’s seriously spectacular with it and turns an ordinarily suburban dish into something a little bit inner-city…. naughty!

… oh and this dish may seem a bit laborious but actually its really simple and it’s well worth it … plus you can always do one bit in the morning before work and finish it off in the evening when you get home… that’s what i did anyway…

Pernod Chicken

6 chicken thighs (oh how I love my chicken thighs)
1 onion – roughly chopped
1 carrot – roughly chopped
1 small leek – roughly chopped
a few button mushrooms
4 garlic cloves (whole with skin on… who can be bothered?)
2 glasses of white wine
half a pint of water
a splash of Pernod
seasoning

If you’re doing this in the morning let’s make this really easy shall we and prep everything up front so we’re ready to go… and to make this extra easy you need to use one of those pans you can transfer from stove top to oven… it saves time and effort (always the best combo in my book!)

– heat up a large pan on the stove, add some oil and brown the chicken thighs till golden, remove from the pan and set aside

– saute the rest of the veg in the chicken juices and oil till brown and sticky, add some fresh herbs of choice then return the chicken to the pan add the wine and Pernod and enough water to barely cover the chicken, cover the pan with its lid and then simmer for an hour – don’t forget to turn off the hob when you leave the house for work.

– when you come home turn the oven on to it’s highest, take the lid off the pan and place it into the oven for 30 mins till the chicken is golden and the stock has reduced to an incredible unctuous gravy… you will not regret making this dish… I promise!

eat and of course, enjoy!

… and don’t forget to enter into my Lincolnshire hamper giveaway!

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Filed Under: Chicken Thighs

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Comments

  1. Chele says

    19 January 2011 at 4:35 pm

    Now liquorish is not my most fave flavour in the world but even I think this sounds yummy!

  2. Kavey says

    19 January 2011 at 5:14 pm

    I love chicken thighs, no complaints on using them lots from me.
    But I can't do pernod anymore, not since an incident with ouzo, in Crete, when I was about 17 or 18. Put me off everything aniseed for life.

  3. Salty says

    19 January 2011 at 5:35 pm

    The more chicken thighs the merrier say I! Like Kavey, I can't drink pernod/ouzo anything of the aniseed booze family, but sounds delish with chicken x

  4. Michael Toa says

    19 January 2011 at 6:31 pm

    Thighs are my favourite part of the chicken so I'm not complaining.
    I never tried Pernod so I don't know what to expect. Is it like sambuca? If yes, I love it. Sambuca shots, anyone?

  5. Susan says

    19 January 2011 at 7:38 pm

    No need to apologize for thighs! They are a deal and they are, IMHO, the tastiest part of the chicken! I, too, had a run-in with Ouzo at a tender age, but I've gotten over the queasiness. In moderation, and particularly in recipes, a bit of anise flavor is wonderful!

    Well done on this tipsy chicken, Dom! Sounds wonderful!

  6. Victoria says

    19 January 2011 at 9:30 pm

    chicken thighs are totally the way to go!! only praise from me….oh and drooling…i much prefer thighs…tasty, cheap and so much easier to cook!! looks yummy, sounds yummy!!! 🙂

  7. Please Do Not Feed The Animals. says

    19 January 2011 at 10:50 pm

    Who doesn't love a nice thigh?

  8. From Beyond My Kitchen Window says

    20 January 2011 at 1:07 am

    I buy boneless, skinless thighs all the time. So much more reasonable that boneless chicken breast. I like pernod, it is also wonderful with clams or mussels. Great chicken recipe as usual.

  9. Josie says

    20 January 2011 at 3:39 am

    The thighs are the best part! so much flavor. I love the idea of an anise flavor with the rich flavor of chicken thighs, now I'm hungry. thank you.

  10. Dom at Belleau Kitchen says

    20 January 2011 at 8:07 am

    Well you're all so kind, thank you…

    I agree that Pernod is an acquired taste but well worth it here.

    I totally forgot about Ouzo! I too had a dreadful Ouzo night in Grease many years back so Kavey you are nit alone. Although clearly mine didn't scar me in quite the way yours did!

  11. Dom at Belleau Kitchen says

    20 January 2011 at 8:09 am

    I can't believe i just spelt Greece like Grease… I'm really laughing out loud!!! Must concentrate more!!!

  12. Sarah, Maison Cupcake says

    20 January 2011 at 10:48 pm

    I don't like drinking it straight but I can really imagine this would work well with chicken and fennel. Wondering whether I can justify clogging up my bursting cupboard with a bottle? Obviously I will need to drink something else to make space 🙂

  13. Helena Lee says

    21 January 2011 at 10:49 am

    lovely idea – I can see this being a delicious combination, if I remember will pick up a bottle! And, bring on the chicken thighs, the best part (apart from the oyster) I say. x

  14. Brownieville Girl says

    21 January 2011 at 4:43 pm

    I so wish I could pop over for dinner!!!!

    I know what curiosity did to the cat – but tell us more about the new button/challenge!!!

  15. My Farmhouse Kitchen says

    21 January 2011 at 9:03 pm

    this recipe is going in the book, my friend….looks perfect..

    and isn't Teddy just the cutest…i think so too…

    happy to visit today..as always

    kary and teddy
    xxx

  16. Tess Kincaid says

    21 January 2011 at 9:08 pm

    This looks delicious. I always have a bag of chicken thighs in the freezer. I'll give this a go! Thanks for your kind comment on my blog. x

  17. MissCakeBaker says

    23 January 2011 at 11:24 am

    This looks fab – I love chicken thighs – far more flavour!

  18. Travel Food Phil says

    26 January 2011 at 1:47 am

    Nice, I really like this recipe. So easy and packed with anise flavour to give the dish more complexity, bravo.

  19. Marmaduke Scarlet says

    28 January 2011 at 11:09 am

    I agree with you on the Pernod thing . . . it used to remind me of rather drunken nights out with friends when I was a student . . . many of them drank a rather nasty concoction which consisted of a pint of cider with a pernod and blackcurrant thrown in . . . even the thought of it now makes me feel faint! But you're right about tastes changing . . . I have started using Pernod in cooking (great with fish) for a subtle aniseed flavour . . . definitely giving this one a try. Thanks Dom!

  20. Generic Cialis says

    26 July 2011 at 9:10 pm

    wow the recipe looks really amazing, I haven't tasted this yet, but I would like to try this recipe on my next adventure in my kitchen, thanks for the recipe,

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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