1. In a sauté pan, brown the chicken pieces in butter and oil. When they are well browned, remove and set aside on a plate.

2. Add the onions, garlic, and coriander seeds; cook for 2 minutes covered. Add the Pernod, scrape the meat juices from the bottom of the pan. Add the chicken broth. Season with salt and pepper.

3. Add the carrots and the reserved chicken. Cover and simmer for 45 minutes over low heat.

4. Meanwhile, rinse the rye twice. Cook in a pot of cold water over medium heat for 30 minutes. Drain, mix with a tablespoon of butter, and set aside warm.

5. Serve the chicken stew with the rye.