1 cup dry white wine
1 tablespoon, plus 1 teaspoon, pastis (anise-flavored liqueur)
28 large fresh basil leaves
1 medium-sized sweet onion, finely sliced
3 cloves garlic, crushed with the flat of a knife
Salt (preferably sea salt), to taste
Freshly ground pepper, to taste
3-1/4-pound whole roaster, cut into quarters
Olive oil, to taste
Combine
the wine, pastis, 20 basil leaves, onion, garlic, salt and pepper
in a shallow porcelain or glass baking dish. Add the chicken pieces,
turn them several times to coat and leave them in the dish skin
side up. Cover the dish tightly with plastic wrap and refrigerate
overnight.
Remove the dish from the refrigerator. Turn the pieces
skin side down, recover the dish and let the chicken come to room
temperature, about 30 minutes.
Preheat
the oven to 450 F, setting the rack at the middle level.
Remove
the chicken pieces from the dish. Strain the marinade through a
sieve into a measuring cup or pitcher and reserve. |
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