Instructions

1. Clean the carrots and slice them into 1 cm thick rounds.
2. Peel the onion, cut it in half, then peel the garlic cloves.
3. Put the chicken, carrot slices, onion, garlic, bay leaf and star anise in a pan of water, season with salt &pepper, then bring to the boil. Remove the foam, then gently simmer for 25 minutes.
4. Meanwhile, turn the oven on and set it to 190°C. Mix the honey with mustard and olive oil.
5. Remove the chicken and carrot pieces to a plate and let them cool for 5 minutes.
6. Transfer the chicken (skin-side facing down) and carrot pieces to a baking dish, then drizzle them with 2 Tbsps of the cooking stock.
7. Using a silicon brush, coat the chicken with honey-mustard mixture, then put the dish in the oven for 10 minutes. Turn the chicken over and brush them again with the remaining glaze. Return the dish to the oven for about 10-15 minutes and bake until golden.