“Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh.”
READY IN:
55mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
  3. Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
  4. Lower the heat and add the cream - do not boil after adding cream or it might split.
  5. Pour sauce over chicken and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: