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Baked Chicken with Citrus, Fennel & White Wine |
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| Serves 4 |
Prep 15 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
1 Seville orange, zested and juiced (or 1 lemon and 1 orange,
zested & juiced)
2 tsp Dijon mustard
4 tbsp extra-virgin olive oil + extra for drizzling
2 tsp sea salt flakes
2 tsp fennel seeds
650ml white wine
2 fennel bulbs. fronds reserved to serve
8 chicken thighs, skins on
a handful of green olives
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Whisk together the citrus zest
and juice, mustard, oil, salt, fennel seeds and wine.
Slice each fennel bulb into quarters lengthways and then
each quarter lengthways into three pieces. Put the
chicken, fennel slices and the marinade in a bowl, then
cover and chill for a couple of hours, or preferably
overnight.
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Heat the oven to 200C/
Fan180C/Gas 6. Tip everything into a large roasting tin,
arranging the chicken skin-side up on top. Scatter over
the olives. Drizzle extra oil on top of the chicken, to
help it brown. Cook in the oven for 1 hour or until the
chicken is brown and the fennel tender.
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Remove from the oven and
reduce the sauce for a minute or two, either by placing
the whole ton over the hob, or decanting the liquid to a
separate pan - it should become a delicious sticky gravy
consistency.
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Serve with the sauce drizzled
over and some fresh fennel fronds on top.
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DAILY
DINNERS 
