Provence Food

Claudia Garcia’s classic Provence Food recipe, Poulet au Pastis

Recipe for Chicken Pastis

(served in the same style as a bouillabaisse)


Two chickens

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.

IMG_5221Cooking instructions:

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.

Claudia’s kitchen

For more great Provence Food recipes see our Food pages

To receive great recipes from Claudia join our quarterly mailing list:


One Response

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.