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RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Friday, November 23, 2007


Adapted from a recipe by the great Raymond Oliver

1 chicken, cut into 8/10 pieces
1 teaspoon ground saffron
2 tablespoons pastis (Pernod, Ricard)
20 cl olive oil
Salt & Pepper
2 onions, chopped
5 cloves of garlic, crushed
6 tomatoes, skinned, seeded & chopped
10 small spring of fennel and/or teaspoon crushed fennel seeds
2 tablespoon chopped parsley
4 potatoes, peeled and thickly sliced

Marinate for one hour the chicken pieces in a bowl with the saffron, pastis, 10 cl olive oil, salt & pepper.

Heat rest of olive oil in a casserole and add the onions and garlic. When softened add the tomatoes. When well mixed add the fennel, parsley, chicken pieces and the marinade. Pour on boiling water to cover. Cover with top of casserole.

After 10 minutes add the potatoes and simmer for approx 1/2 hour until chicken and potatoes are cooked.

Uncover the casserole and boil fast to thicken the sauce.

Serve with rice or extra potatoes to mop up the sauce.

Russell Hone


Blogger any nosnik said...

Hi Russell: We still remember the wonderful chicken you prepared for us at your home many yrs. ago, the 20 yr. old Mersault we drunk an the fresh cheese just purchased from the neighboring farms. Hope to see you in NOv./08 when we visit again Beaune.
Pedro & Any Nosnik

5:47 PM  
Blogger any nosnik said...

Hi Russell: We still remember many yrs. ago when in Burgundy when we ate at you home with Becky the wonderful chicken and we drunk a Mersault 20 yrs. old/ What an evening!!! Also the fresh cheese purchased a few hours before from the farms around!!!Hope to see you again in Nov. when we visit Beaune.
Pedro & Any Nosnik

5:48 PM  

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