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


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



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


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!


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!

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!



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. :)


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