Stewed Anise Chicken
A hearty stew of chicken with potatoes, onions and garlic that delivers plenty of protein and nerve‑boosting B vitamins.
Ingredients
- 250 g small onions
- 400 g small potatoes
- 4 sprigs Rosemary
- 4 stems sage
- 1.5 kg chicken (pre‑cooked, 1 whole chicken)
- Salt
- Pepper
- 5 garlic cloves
- 1 tsp anise seeds
- 200 ml Mediterranean vegetable broth
- 50 ml anise liqueur
- 125 ml dry white wine
Instructions
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1.
Peel and halve the onions. Peel and wash the potatoes. Rinse the herbs and shake them dry.
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2.
Rinse the chicken under cold water, pat it dry, season inside and out with salt and pepper. Peel the garlic, place half of the herbs and the anise seeds into the cavity.
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3.
Place the chicken in a roasting pan. Distribute the onions and potatoes around it. Pour in the broth and roast the chicken in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) on the lowest rack for about 1 ¼ hours.
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4.
After half the cooking time add the anise liqueur and wine, then add the remaining herbs.
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5.
Remove the chicken, wrap it in foil and let rest a few minutes. Optionally skim the pan juices (the meat and vegetable stock that escaped during roasting). Season the stock and vegetables. Plate the chicken with onions, potatoes and the sauce.
