Fun things to do with pastis?
I've made chicken thighs braised in Pernod; Ricard would be a perfectly acceptable substitute. Dust chicken thighs with seasoned flour, brown in butter, remove chicken from pan. Sauté minced shallot in the drippings, then deglaze with a little chicken stock, add a few tablespoons of pastis, return thighs to pan, cover and simmer until cooked through. add water or more chicken stock if liquid becomes too thick.