THE LEMON-ANISE POULTRY

(Our Play on Greek Chicken with Ouzo)

THE LEMON-ANISE POULTRY

Ingredients: 4 Chicken thighs (boneless), 1 Fennel bulb (sliced thin), 1 Shallot (minced), 50g Butter, 1 tsp White pepper, 1 tsp Salt, 50ml Ouzo, 100ml Chicken stock, 1 Lemon (juiced)...

Ingredients

  • 4 Chicken thighs (boneless)
  • 1 Fennel bulb (sliced thin)
  • 1 Shallot (minced)
  • 50g Butter
  • 1 tsp White pepper
  • 1 tsp Salt
  • 50ml Ouzo
  • 100ml Chicken stock
  • 1 Lemon (juiced)

Cooking Method

  1. The Scorch Fry chicken in butter until the skin is rock-hard charred; remove.
  2. The Architect Sauté fennel and shallots in the same pan until soft.
  3. The Bloom Add spices and Ouzo; carefully ignite to release the licorice aromatics.
  4. The Swell Add stock and lemon juice; boil until it reduces to a thick golden lacquer.
  5. The Marriage Return chicken; toss for 1 minute until lacquered in the anise-silk.
  6. The Final Flourish Top with raw fresh dill matchsticks and extra lemon zest.

Cuisine: Balkan

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