1 oz butter
8 chicken thighs
2 shallots - finely chopped
2 Tbsp water
5 Tbsp Pernod

seasoning

Melt the butter in a large frying pan. When hot, sauti the thighs for 8
minutes, browning on all sides. Reduce the heat, add the shallots and
water and cover the pan. Continue to simmer for another 30-35 minutes or
until the chicken portions are cooked. Remove the lid, increase the heat
and pour in the Pernod. Set alight with a match, shake the pan and turn
off the heat. When the flames die down, scrape up any browned juices from
the bottom of the pan. Remove the chicken portions to a war serving dish.
Season the remaining juices with salt and pepper and bring to the boil.
Spoon over the chicken and serve.