Roast until chicken is browned and cooked through, 35-45 minutes. Highly recommend. Grate zest of orange into small bowl, then squeeze in 3 tablespoons juice (reserve orange halves). Tasty, easy weeknight dinner. 2 medium fennel bulbs (500g in total) 1 large organic or freerange chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with … Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Yes, licorice can be overwhelming at times, but the taste of fresh fennel isn’t nearly as strong and unpalatable as in the dark candies you used to get from your grandma. Add chicken back to the skillet and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. And once the bones are removed there is about 3 oz of chicken which really isn’t a portion. Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds. Made it with lemon in a glass casserole, because that’s what we had, and it was still great! Lift chicken, fennel and clementines on … Used boneless skinless chicken thighs. To prepare the salad, cut the orange into segments and place any juice that leeches from the oranges (squeeze from the remaining flesh) into a small jug or bowl. Placing a large freezer bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard. Your yield is 5 oz meat, 6 oz tops. I don’t think I could say how often I’ve made this since settling into my new kitchen. The fennel should have been sweet, so maybe you got a bad batch? :) Everyone loved it, and I couldn't get enough of the mmm's from the other diners :) Thank you so much for your recipies Mrs. Lawson. Will make this again as the family liked it a lot. on Amazon. it was fantastic. Nowhere near 3 ounces you claim. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Not that I’m ashamed of being repetitive – I find that comforting – but I’ve simply cooked it too often to count. MAKE AHEAD NOTE: The chicken can be marinated 1 day ahead. Crispy Curried Chicken Thighs with Wilted Greens, Chicken Thighs with Mushrooms and Shallots, Roasted Chicken Thighs with Fennel and Orange, Kale Caesar Salad with Creamy Parmesan Dressing, Read more about our affiliate linking policy, Baked Chicken with Cherry Tomatoes and Garlic, Basque-Style Chicken with Peppers and Olives, 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), 2 bulbs fennel (about the size of your fist), 1/2 teaspoon ground black pepper, divided, 1 navel orange, scrubbed clean and sliced into quarter-inch rounds, 2 cloves garlic, grated with a microplane or finely minced, 2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional). Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Chicken was good and tasty but there was no juice and the quartered (2x) fennel and oranges (over 1/4″ slices) were waaaaaay too caramelized. 1kg/2 1/4lbs total, though less wouldn't matter), 100 millilitres cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking), 2 seville oranges (zested and juiced, or zest and juice of 1 eating orange and juice of 1 lemon, about 100ml /scant half cup of juice), 12 chicken thighs with skin on and bone in (preferably organic), 7 tablespoons cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking). The only thing I "tweaked" was the pan juice reduction; in spite of having used the sour orange (and zest), the reduction was good but a little bland so I added a couple of tablespoons of rice wine vinegar and reduced it a bit further - perfect! 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