Chicken With Fennel, Pernod And 40 Cloves Of Garlic Recipe

Name: Chicken With Fennel, Pernod And 40 Cloves Of Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2 pounds chicken at room temperature; 1 1/2 teaspoons dried thyme or savory or a combination; 1 bay leaf; several sprigs of parsley; pinch of dried rosemary (optional); lots of fresh tarragon; salt freshly ground black pepper to taste; fresh basil and fennel tops (optional); 1 small onion or large shallot, peeled and chopped (optional); 1/4 cup extra virgin olive oil; 40 cloves of unpeeled garlic; 2 tablespoons Pernod, Sambucca or other anise flavored liqueur

Servings: persons

1 3 1/2 pounds chicken at room temperature
1 1/2 teaspoons dried thyme or savory or a combination
1 bay leaf
several sprigs of parsley
pinch of dried rosemary (optional)
lots of fresh tarragon
salt freshly ground black pepper to taste
fresh basil and fennel tops (optional)
1 small onion or large shallot, peeled and chopped (optional)
1/4 cup extra virgin olive oil
40 cloves of unpeeled garlic
2 tablespoons Pernod, Sambucca or other anise flavored liqueur

1
Preheat the oven to 350 F. Rub the chicken inside and out with salt and pepper and the dried thyme.
2
Place the bay leaf and half of the parsley, rosemary, tarragon, and other herbs if using and onion or shallot in the chicken cavity. Strew the rest of the herbs and onion or shallot in the bottom of an oven proof casserole just large enough to hold the chicken. Place the chicken on top of the herbs, breast side up.
3
Combine the oil, garlic cloves and salt and pepper to taste in a small bowl, then pour over and around the chicken. Pour the Pernod over the chicken, cover and place the casserole in middle of the preheated oven. Roast for one hour. Raise the heat to 400F and uncover the casserole. Continue roasting until brown and the chicken is done, about 20 minutes. Test for doneness by piercing a drumstick with a fork. The juices should run clear rather than pink. Remove the chicken from the casserole and allow to rest 15 minutes before carving.
4
Scoop the garlic into a bowl with a slotted spoon and set aside, covered with foil to stay warm.
5
Strain the pan juices into a pitcher. The fat will rise to the top. When ready to serve spoon off as much fat as possible.
6
Carve the chicken and arrange on a serving platter surrounded by the cooked garlic cloves. Pour the defatted juices over the top or pass the pitcher separately. To eat the garlic, squeeze interior out of the peel and spread on the chicken or on toasted French or peasant bread.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3 1/2 pounds chicken at room temperature, 1 1/2 teaspoons dried thyme or savory or a combination, 1 bay leaf, several sprigs of parsley, and more.

Yes, Chicken With Fennel, Pernod And 40 Cloves Of Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Fennel, Pernod And 40 Cloves Of Garlic

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