Pastis Chicken à la Pastasciutta

Today I want to try my hand at roasting chicken again. And because it’s everyday, there are only two drumsticks. The recipe recently posted by nata sounds promising, so I don’t think twice and cook (almost) exactly the same.

Two red onions, a large ox heart tomato and 2 cloves of garlic I chop coarsely and put them in the baking dish. On top the chicken legs, both lightly salted. I put them in the oven at 180°. After 20 minutes I add 6 halved, oiled potatoes in a separate dish. I baste the chicken after 30 minutes and once again after 50 minutes with a good glass of Pernod.

After 70 minutes, the food must be on the table - it is already late. The two organic legs have a crosse skin, but they could well have roasted for 15 minutes longer. The potatoes are good, and the hit of this dish for me is the sauce. The red onions and especially the meaty ox heart tomato combine with the pastis and chicken fat to create a flavor explosion that tastes of fennel, root vegetables, and red fruit. Very good, and the fine skin of the tomato doesn’t interfere in the least!

This looks to me like a candidate for the next party, then from the tray!

chicken thigh and drumsticks with potatoes. grilled tomato, garlic and red onions