8 chicken legs, thighs, and wings
4 garlic cloves
2 tablespoons thyme leaves
Zest of 1 lemon
Oil for browning
Salt and black pepper
1 pound of button mushrooms, cleaned
1 yellow onion, sliced
4 thyme sprigs
3 tablespoons of potato starch
2/3 bottle riesling (white wine)
2 cups of chicken stock
Freshly chopped parsley
1 pound of cleaned and cut root vegetables
2 tablespoons margarine
4 tablespoons sugar
Water to cover
Using a spice mill, grind the anise, garlic, thyme leaves, and lemon zest until a puree is made.
Rub the chicken with the marinade and leave for 1 hour.
Discard the marinade and season the chicken with salt and pepper. Heat a braising pan on the stove top to medium high heat and add about one quarter inch of oil. Sear each piece chicken in the oil until a rich golden brown is achieved on both sides. Remove the chicken and reserve on the side. Add the onion and mushrooms and sauté in the oil. The vegetables will release some liquid, use this to deglaze the pan. Scrape the bottom of the pan to release any bits and pieces stuck on the bottom.
Add the potato starch to the pan and mix well with the vegetable mixture. Once thickened, add the riesling and stir until thickened and smooth. Add the chicken stock and thyme. Bring to a boil.
Add the chicken, reduce the heat to a simmer and cook on the stove top on low heat for about 35 minutes.
For the glazed root vegetables, add the vegetables, margarine and sugar to a pan. Add just enough water to cover the vegetables and then boil. Let the liquid reduce until a glaze forms in the bottom of the pan, about 15 minutes. Check the vegetables during the boiling process. If they are done cooking before the water becomes a glaze, remove them. Put the vegetables back into the pan and then toss with the glaze. If they are not finished cooking when the glaze forms, just add more water and continue cooking.