Stewed chicken with pastis (Poulet au pastis) from Provençal Light: Traditional Recipes from Provence for Today's Healthy Lifestyles by Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates overnight. Can substitute fennel seeds for dried fennel stalks.

  • meatn3 on April 29, 2013

    Very tasty, nuanced yet light and bright. Used ouzo. Two other recipes are called for: Spicy Garlic Puree and Garlic Croutons. Easiest if begun the day before.

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