Chicken with fennel and oranges
This chicken dish with fennel adds so much flavor, and with white wine and oranges, it makes a pot full of flavor!
What do you need?
5 chicken thighs and forequarters (or chicken drumsticks)
3 fennel bulbs, cut into 8 pieces or quarters
200 grams of chopped fresh chard or spinach, or peas, depending on what you have in your fridge.
Half a cup of fresh orange juice (100 ml) + 3-4 orange wedges
A glass of good white wine (200 ml)
8 cloves of garlic
A quarter cup of olive oil
2 tablespoons of parsley
How to do it?
1. Season each piece of chicken with an eighth of a teaspoon of black pepper and a quarter of a teaspoon of salt. Add a cup of olive oil, place the chicken skin-side down, and roast for about five full minutes (do not cut the chicken). When the chicken is well roasted and will easily separate from the skin, turn the chicken over and roast for another three minutes. Add the fennel wedges between the chicken pieces.
3. Pour in half a glass of orange juice and a glass of white wine, season generously with pepper and salt, add small handfuls of finely chopped chard or spinach, scatter the garlic cloves over the top, drizzle with another 3 tablespoons of olive oil, cover the pan, and simmer over low heat for about 35 minutes. Meanwhile, preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
4. After 35 minutes, add the orange slices and bake at 220 degrees Celsius for another 25 minutes. Pour the sauce into the bottom of the pan and sprinkle with a little parsley. Perfect.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.