CHICKEN PROVENCALE WITH STAR ANISE

CHICKEN PROVENCALE WITH STAR ANISE image

Yield 6 - 8 Servings

Number Of Ingredients 14

Previous Next

1 10oz package pearl onions
3 TBSPs olive oil, divided
8 chicken drumsticks
8 boneless chicken thighs with skin
3 6oz packages crimini (baby bella) mushrooms, quartered
4 whole star anise
2 bay leaves
10 garlic cloves, peeled, thinly sliced
2 cups dry white wine
6 plum tomatoes, quartered lengthwise
4 1/4 cups low-salt chicken broth
2 TBSPs (1/4 stick) butter, room temperature
2 TBSPs all purpose flour
1 cup pitted Kalamata olives

Steps:

Preheat oven to 350 degrees. Blanch onions in pot of boiling water 2 minutes. Using slotted spoon, transfer onions to bowl of ice water; cool 5 minutes. Drain onions; peel. Heat 2 TBSPs oil in large wide ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until browned, about 12 minutes per batch. Transfer chicken to plate. Drain all but 3 TBSPs drippings from pot. Add remaining 1 TBSP oil. Add mushrooms and onions; saute 7 minutes. Add star anise, bay leaves, and garlic; saute 3 minutes. Add wine and tomatoes and boil until liquid is reduced by half, about 8 minutes. Stir in chicken broth. Return chicken to pot, pressing to submerge. Cover, place in oven, and cook until chicken is very tender, about 1 hour. Transfer chicken to plate; tent with foil to keep warm. Boil sauce until reduced to 7 cups, about 20 minutes. Mix butter and flour in small bowl. Gradually whisk butter mixture into sauce. Simmer until thickened, about 5 minutes. Add olives to sauce. Season with salt and pepper. Return chicken to pot; simmer until heated through, about 5 minutes.