This is my new favourite chicken recipe. It is a more winter-y recipe since it has oranges and fennel, both more in season in winter, but I just had to try it. The original recipe calls for blood oranges but I couldn’t find them in June. In my opinion any kind of oranges would work.
prep time 15min cook time 45 min
ingredients for 6
- 1,2 kg chicken thighs or pieces
- 4 tablespoons extra virgin olive oil
- 2-3 tablespoons flour
- 1-2 fennel bulbs
- 1 big onion
- 2 carrots
- 1-2 garlic cloves
- 3 oranges
- big handful of olives of your choice
- rosemary sprig
- a cup of chicken stock (or water)
- half a cup of white wine
- salt and pepper
1. Turn on the oven to 175 degrees.
1. Brown the skin-on pieces of chicken in a hot pan in olive oil and season with salt and pepper. Add the wine and let simmer for a few minutes for the alcohol to evaporate. Sprinkle with flour. Remove the chicken and the juices to a large glass ovenproof pan.
2. Slice the fennels, save the fronds for garnish, slice the carrots, peel and chop the onions and garlic and add to the pan.
3. Peel two of the oranges with a sharp knife and segment them taking care of removing all the white pith and also the membranes. Add the segments and also the juice of the third orange to the pan.
4. Add the olives, rosemary and pour the chicken stock over the chicken.
5. Place in the oven and roast for 40-45 minutes or until the chicken pieces are cooked through.
6. Serve with rice, quinoa or couscous.
FOR GLUTEN-FREE option use appropriate flour
BUON APPETITO!