What To Mix With Pernod Recipes

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PERNOD COCKTAIL

Categories     Bitters     Alcoholic     Cocktail Party     Mardi Gras     Pernod     House & Garden     Drink

Yield Serves 1.

Number Of Ingredients 5



Pernod Cocktail image

Steps:

  • Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

2 ounces Pernod
1/2 ounce water
1 dash sugar syrup
1 dash Angostura bitters
3 or 4 ice cubes

PERNOD CHICKEN

Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh.

Provided by neilporter

Categories     Chicken Breast

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13



Pernod Chicken image

Steps:

  • Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
  • Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
  • Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
  • Lower the heat and add the cream - do not boil after adding cream or it might split.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 499.4, Fat 27.1, SaturatedFat 10.4, Cholesterol 128.3, Sodium 344.5, Carbohydrate 11.4, Fiber 0.8, Sugar 3.4, Protein 35.7

4 chicken breasts
350 ml white wine
350 ml chicken stock
150 ml cream
2 garlic cloves
4 spring onions (chopped)
1 stick celery (chopped)
2 slices bacon (chopped)
2 teaspoons tarragon
1 teaspoon thyme
1 chili pepper
2 teaspoons Pernod
2 teaspoons cornflour

PERNOD CHICKEN

Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh.

Provided by neilporter

Categories     Chicken Breast

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13



Pernod Chicken image

Steps:

  • Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
  • Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
  • Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
  • Lower the heat and add the cream - do not boil after adding cream or it might split.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 499.4, Fat 27.1, SaturatedFat 10.4, Cholesterol 128.3, Sodium 344.5, Carbohydrate 11.4, Fiber 0.8, Sugar 3.4, Protein 35.7

4 chicken breasts
350 ml white wine
350 ml chicken stock
150 ml cream
2 garlic cloves
4 spring onions (chopped)
1 stick celery (chopped)
2 slices bacon (chopped)
2 teaspoons tarragon
1 teaspoon thyme
1 chili pepper
2 teaspoons Pernod
2 teaspoons cornflour

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