sounds good. if your going to cook it a long time, and/or in liquid, i'd add a little more anise seed. try to add it to the dish towards the end if possible.
i've never had chicken chassauer, so i don't know how it's used.
for the garlic oil, you could do a coupla things, depending on the type of garlic flavor you're looking for. you could thinly slice the garlic and toast in the oil over medium heat. or you could mince raw garlic, then sprinkle some salt into it and mash by chopping and dragging the side of the knife over it until it's mushy. mix into oil
if the garlic is strong, i'd do the first method or roast it in some foil first, then blend into oil.
A true lover of nature does not despair now that his mistress has turned a colder cheek.