Free Cooking Recipes

A quick and easy standby, good enough on its own with crusty brown bread, or served with fresh vegetables.

SERVES 4:
8-12 chicken thighs (depending on size)
30 m1/2 tbsp vegetable oil
2 shallots or I small sweet onion, finely chopped
1/4 cup/60 m1/4 tbsp water
1/4 cup/90 ml/ 6 tbsp Pernod
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Directions:

1. Heat the oil in a large pan. Cook the chicken for 8 minutes, browning
2. all sides. Reduce the heat, add the shallots or onion and water. Cover the pan and simmer gently for 30 to 35 minutes or until the chicken is tender.
3. Remove the lid, increase the heat and pour in the Pernod. Set alight
4. with a match, and turn off the heat. When the flames die down, scrape up any sediment from the bottom of the pan.
5. 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, garnished with a sprinkling of parsley.