Pernod Chicken

1. 1

   Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.

2. 2

   Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.

3. 3

   Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.

4. 4

   Lower the heat and add the cream - do not boil after adding cream or it might split.

5. 5

   Pour sauce over chicken and serve.

No nutritional information available.

No additional tips available.