Chicken Flambe with Pastis

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Flambe with Pastis

This recipe makes 6 servings

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Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 bulb fennel , cut in 8 wedges1 bulb fennel, cut in 8 wedges
  • 2 large carrots , cut in 2-inch chunks2 large carrots, cut in 2-inch chunks
  • 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1 whole chicken , (3 lb)1 whole chicken, (3 lb)
  • 1/4 cup all-purpose flour 1/4 cup all-purpose flour
  • 2 tomatoes , quartered2 tomatoes, quartered
  • 1 onion , quartered1 onion, quartered
  • 4 cloves garlic , (unpeeled)4 cloves garlic, (unpeeled)
  • 10 fresh thyme sprigs 10 fresh thyme sprigs
  • 1/4 cup pastis such as Pernod , (pastis)1/4 cup pastis such as Pernod, (pastis)

Preparation

Place fennel and carrots in small roasting pan; drizzle with half of the oil and sprinkle with half each of the salt and pepper. Roast in 400°F oven for 25 minutes.

Meanwhile, using kitchen scissors, remove backbone from chicken. Cut chicken into 8 serving pieces.

In pie plate, combine flour and remaining salt and pepper. One at a time, evenly coat chicken pieces with flour mixture, shaking off excess.

In large skillet, heat remaining oil over medium-high heat; brown chicken all over, about 7 minutes. Transfer to plate and set aside. Skim fat from skillet. Pour 1/2 cup (125 mL) water into skillet, stirring to scrape up any brown bits. Set aside.

Stir tomatoes, onion, garlic and thyme into pan. Add chicken and any accumulated juices. Pour liquid in skillet over top. Roast, basting occasionally, until juices run clear when thighs are pierced, about 40 minutes.

Arrange vegetables then chicken on warmed serving platter. In small saucepan over low heat, warm pastis; ignite and pour over chicken. Let flames subside.

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