Sauté de Poulet à l’Angevine

In the 17th century the Sarthe, to the north of the Loire, was famous for its chickens fed on aniseed and musk. Today Loué in the same district produces chickens with a special red label (‘label rouge’) which, it is claimed, rival those of Bresse. Each bird is numbered and its quality is controlled by a committee of producers and consumers. To merit the name ‘angevine’, this recipe should be made with Anjou wine.