chicken thighs with fennel and garlic
The fennel just melts in your mouth. The chicken is moist and delicious.
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yield
4 serving(s)
cook time
1 Hr
method
Roast
Ingredients For chicken thighs with fennel and garlic
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4bone in skin on chicken thighs
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2bulbs fennel
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7 Tbspolive oil
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1orange zest and juiced
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1lemon juiced
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1 ceach chicken stock and dry white wine
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6 clovegarlic minced
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2 tspsalt
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1 Tbspfennel seed
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4 tspdijon mustard
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fennel fronds for garnish
How To Make chicken thighs with fennel and garlic
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1Cut the fennel fronds off the bulbs and save some for garnish. Slice the fennel into thin slices.
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2Place the chicken stock, wine, olive oil, garlic, juice and zest of one orange, the juice of the lemon, salt, fennel seeds,and Dijon mustard in a bowl and mix well. Place the chicken and fennel in a large bowl. Pour the stock mixture over the chicken and fennel. Cover bowl and refrigerate and let marinate overnight.
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3Preheat oven 400 degrees. Place the fennel in bottom of baking pan. Top with the chicken skin side up. Pour the marinade over the chicken and fennel. Bake for 1 hour. Remove the chicken to a serving dish. Strain the fennel out of the juices. Place the juices in a saucepan and cook until reduced by half. Serve the chicken over the fennel and garnish with the fronds.
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