Pernod Chicken - cooking recipe

Ingredients

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

Preparation

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.