Poulet au Pastis (Chicken with Anise Liqueur)

The completed Poulet au PastisOnce again, here is a recipe from the south east of France. I know this one is going to be complex to make for non French, but it has two important culinary elements from my region:


The first one is pastis, an herbal alcohol based on anise (and plenty of other plants and herbs). It could be replaced by some other classic mediterranean herbal alcoholic drinks (greek ouzo, turkish raki, lebanese arak), but I never tried.

The second one is aioli, or garlic mayonnaise (that one ... well, I'll give some special instructions about its consumption. Don't forget it's garlic).

Prep Time: 1h

Cook Time: 2h

Total Time: 12h

Yield: 4-6


Onions and garlic on a cutting board.
A fennel bulb.
A bag of small potatoes.
Two ripe tomatoes.
A bottle of Ricard pastis.
A dozen eggs in a carton.
A bottle of dijon mustard.
A loaf of French bread.


  1. Cut the chicken in pieces. I usually prefer to remove the main bones to avoid having them in the sauce, but it's up to you.
  2. Cut up chicken parts in a glass pan.

  3. Prepare the marinade: Put the pastis, the olive oil, saffron and fennel seeds in a glass.
  4. Making the marinade.
  5. Put the chicken in a plate, cover with the marinade, close the lid, shake and put in the fridge for 8 hours.
  6. Marinating chicken in a pan.
  7. Take some rest, have a good sleep, get an arms and shoulders massage. You'll need it on day two.
  8. Next day, get your chicken and marinade out of the fridge.
  9. Cut the onion in small bits. Boil peel the tomatoes and cut in chunks. Skin the potatoes and cut in slices. Wash the fennel bulb and cut in bits (more or less large depending on your taste).
  10. Cutting a potato into slices.
    Sauteing onions in a pan.
    Poulet au Pastis (Chicken with Anise

  11. Tired already? We just stated the easy part.
  12. In a large pan, put a tablespoon of olive oil and cook the onions.
  13. Poulet au Pastis (Chicken with Anise
Sauteing the onion in a pan.
  14. When blond, add the chicken and move regularly so it doesn't attach and cook for 5 minutes.
  15. Adding the vegetables in a pan.
  16. Add the fennel, the tomatoes, cover with the marinade and water, salt, pepper.
  17. Adding the ingredients to the pan.
    Mixing up all the ingredients together.
  18. Cook on middle/low fire for 20 minutes without lid, to evaporate alcohol. I usually smell, and when it doesn't smell alcohol anymore, I proceed to the next step.
  19. Poulet au Pastis (Chicken with Anise
Mixing up all the ingredients together.

  20. Lower fire, add the sliced potatoes, cover and leave it to cook for 1 hour.
  21. Adding potatoes to the mixture.
  22. Get a bowl, crush the garlic (use a garlic crusher or use a mortar and pestle). If you're really lazy, jump to last step.
  23. Mincing garlic on a cutting board.
    Using a mortar and pestle to make aioli.
  24. Add the egg yolks, the drop of stong mustard, salt.
  25. Making garlic aioli.
    Making garlic aioli.
  26. Start whipping with a fork.
  27. Making garlic aioli.Alcohol)

  28. Add some drops of olive oil, whip untill it's well integrated.
  29. Add some drops of olive oil, whip untill it's well integrated.
  30. Making garlic aioli.Alcohol)
  31. Repeat. Seriously, you thought I told you to take rest as a joke? The aioli will need 20-30 minutes of constant whipping and roughly 2 tablespoons of oil in total, drop by drop. The target is a thick mayonnaise that holds itself. Yes, mine is not perfect, maybe 5 minutes more of whipping, but it held itself.
  32. Making garlic aioli.Alcohol)
  33. Put the aioli in the fridge.
  34. Prepare the bread: cut in slices.
  35. Placing bread on a baking sheet.

  36. Put on a oven plate, 180°C (350 F), 5 minutes. get out, done. Pfew, finally an easy part.
  37. Placing bread on a baking sheet.Alcohol)
  38. When cooked, dress your plate: a piece of chicken, some potatoes and fennel, some bread with aioli on top and then add some sauce.

    After lunch instruction: as with each time you eat aioli, don't plan for kisses unless he/she ate the same. Garlic is very perseverant in smell.

Easy/lazy trick: for some people, making aioli can be done by adding all the ingredients (garlic cloves, egg yolks, salt, drop of mustard) in a bowl and use a plunging mixer until it's read. But then, it won't be traditional.

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August 24, 20210 found this helpful

That looks delicious! But you're right...that's a LOT of work! Hope you made more than a leg and a wing!

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August 25, 20210 found this helpful

1 chicken cut in parts (2 breasts, 2 thights, 2 legs,2 wings, i keep the chest bones on the side for a chicken broth), 1 baguette and an aioli with 4 egg yolks (i was light on garlic, used only 3 cloves) for 4 adults.
we finished everything, including the aioli.

with a starter and a dessert, it was a good meal.

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