Pastis Chicken - Recipe by Rebekah Peppler Recipe | NZGFG

Ingredients

• 1.8 kg chicken thighs (about eight 230 g thighs)
• Fine sea salt
• 2 Tbs extra-virgin olive oil
• 2 medium shallots, thinly sliced
• 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved
• Freshly ground black pepper
• 4 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 1 lemon, halved crosswise
• 1/4 cup [60mL) pastis (see Note)
• 2 Tbs unsalted European butter, cut into small pieces