Chicken Provencal With Star Anise

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 10 ounces pearl onions, in package
• 3 tablespoons olive oil, divided
• 8 chicken drumsticks
• 8 boneless chicken thighs, with skin
• 18 ounces packaged cremini mushrooms, quartered
• 4 whole star anise
• 2 bay leaves
• 10 cloves garlic, peeled and thinly sliced
• 2 cups dry wine
• 6 plum tomatoes, quartered lengthwise
• 4 1/2 cups reduced-sodium chicken broth
• 2 tablespoons butter, room temp
• 2 tablespoons all-purpose flour
• 1 cup pitted kalamata olive

Recipe

• 1 preheat oven to 350 degrees.
• 2 blanch onions in pot of boiling water 2 minutes.
• 3 use slotted spoon, transfer onions to bowl of ice water, cool for 5 minutes, drain and peel.
• 4 heat 2 tbsp olive oil in a large ovenproof pot over high heat.
• 5 sprinkle chicken with salt and pepper.
• 6 work in batches, sear chicken until golden brown, abotu 12 minutes each batch, transfer chicken to plate.
• 7 drain all but 3 tbsp of dripping, add remaining oil, mushroom, onions and saute for 7 minutes.
• 8 add star anise, bay leaves and garlic, saute for 3 minutes.
• 9 add wine and tomatoes, boil until sauce is reduced by half, stir in chicken broth and return chicken to pot.
• 10 press to submerge.
• 11 cover pot and place in oven for about 1 hour.
• 12 transfer chicken to plate, tent with foil to keep warm.
• 13 boil sauce until reduced to about 7 cups.
• 14 mix butter and flour in a small bowl then gradually whisk the mixture into sauce.
• 15 simmer until thickens.
• 16 add olives, season with salt and pepper, add chicken back to heat through then serve.