Claudia Garcia’s classic Provence Food recipe, Poulet au Pastis
Recipe for Chicken Pastis
(served in the same style as a bouillabaisse)
4 tablespoons olive oil, 1 glass of pastis, 6 tomatoes, one fennel branch, 2 onions, two sachets of saffron, 6 garlic cloves, chilli pepper, a bunch of parsley, croutons, 5 potatoes.
For the spread for the croutons :
250 gr of chicken liver, pepper, 1 garlic clove, salt and pepper.
Cut the chicken into pieces.
Marinate the chicken in the olive oil, pastis, saffron, salt and pepper for at least 3 hours.
Finally chop and fry the onions, crush and then add the garlic, add the tomatoes, the marinated chicken pieces, the fennel and the parsley
Cover with the marinade and top up with hot water.
Cover and cook for 10 minutes.
Next add the potatoes, peeled and sliced 1cm thick.
Simmer for 20 minutes
For the paste, quickly fry the livers on a high heat until just cooked then season with chilli, garlic and salt and pepper.
To serve, in each bowl, place some croutons spread with the liver paste, serve the chicken and then spoon over the broth.
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