THE ANISEED POULTRY SILK

(Our Play on Greek Chicken with Fennel & Ouzo)

THE ANISEED POULTRY SILK

Ingredients: 4 Chicken thighs (boneless), 1 Fennel bulb (shaved), 1 Shallot (minced), 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 0.5 tsp Turmeric, 100ml Ouzo, 100ml Chicken stock, 1 tbsp Honey...

Ingredients

  • 4 Chicken thighs (boneless)
  • 1 Fennel bulb (shaved)
  • 1 Shallot (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 0.5 tsp Turmeric
  • 100ml Ouzo
  • 100ml Chicken stock
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Fry chicken in butter until charred and golden; remove.
  2. The Architect Sauté fennel and shallot in the pan until sweet and translucent.
  3. The Bloom Add spices and Ouzo; carefully ignite or boil for 1 minute until the raw alcohol disappears.
  4. The Swell Add stock and honey; return chicken. Simmer for 10 minutes until the liquid is a thick yellow lacquer.
  5. The Final Flourish Top with raw fresh fennel fronds and extra lemon zest.

Cuisine: Balkan

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