One of the things I’m working on being intentional about is menu planning. I have a gazillion recipes I’ve pinned over the years on pinterest. I’m making sure to go through them and picking a few to try out each week. There’s some great stuff there! This recipe is adapted from Foolproof Living and it’s amazing!

You’ll need

⅓ cup white wine
4 tablespoons olive oil
3 tablespoons orange juice, freshly squeezed
3 tablespoon lemon juice, freshly squeezed
2 tablespoons grainy mustard
3 tablespoons brown sugar
2 teaspoons salt
1 ½ teaspoons black pepper, freshly ground
2½ lb. chicken thighs, bone-in
2 medium fennel bulbs, washed and cut into 6 equal wedges
3 oranges, sliced horizontally into ¼ inch slices
1 tablespoon fresh thyme leaves, chopped finely
3 teaspoons fennel seeds
1-tablespoon fennel fronds – as garnish

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To create the marinade, mix white wine, olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large mixing bowl.

 

3

Pat-dry chicken thighs with paper towel. Cut fennel into wedges.

4

The original recipe called for sliced oranges, but I didn’t like the look of the ones in the grocery store, so I opted for these blood oranges instead. They are super flavorful!

6

Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well. Cover it with plastic wrap and let it marinade at least for 2 hours or overnight. The graininess from the mustard and the sweetness from the brown sugar complement each other perfectly!

5
Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex). Distribute all the fennel wedges and orange slices equally around the chicken thighs. Pour the marinate juices over it. Place it in the oven, and roast for 40-45 minutes. Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside. Pour the juices into a small saucepan. Bring it to a boil, over medium-high heat. Then turn down the heat to low, and allow it to simmer until it is reduced to ⅓ cup. 
Pour over the sauce over the chicken. Garnish it with fennel fronds. Voila!

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1 Comment

  1. Aysegul

    January 28, 2016 at 3:57 pm

    Oh my! This looks amazing. What a great idea it is to use blood oranges. I am so going to try making it with them next time.
    Thanks Elisa. :)

    Reply

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