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Baked Basil & Pastis Chicken

From The Artful Chicken: Great Recipes & Splendid Objects for the Passionate Collector

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.


Place the chicken pieces in a nonreactive baking dish. Drizzle each with some olive oil and top each with 2 large basil leaves. Place the dish in the oven.

Lower the temperature to 375 F and bake for 45 to 50 minutes, or until done (when chicken reaches an internal temperature of 180 F on a meat thermometer and when pierced at the thickest part with a knife or fork, the juices run clear without any trace of pink).

Yields 4 servings.


(Updated: 10/28/08 SN)

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