A recipe from our wedding recipe book courtesy of Mick junozovic’s mum. Tastes fabulous!
6 chicken pieces
2 cans tomatoes
2 large onions, sliced
4 garlic cloves, crushed
3 tablespoons EVOO
1/2 cup pernod
big pinch saffron
1 tablespoon fresh thyme
3 bay leaves
5 medium potatoes, peeled and quartered
3 cups chicken stock
1 french stick, to serve
The day before, put chicken in a casserole dish
Add all ingredients (except potatoes).
Remove from fridge an hour before cooking
Preheat oven to 180c.
Cook chicken on stove for 30 minutes.
Add potatoes to the boiling stock.
Transfer to the oven for 50 minutes.