Ingredients: |
Ingredients: 1/3 cup Pernod
4 tablespoons olive oil
3 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons grainy mustard
3 tablespoons brown sugar
2 teaspoons salt
1 1/2 teaspoons black pepper, freshly ground
2 1/2 lbs. chicken thighs, bone-in
2 medium fennel bulbs, washed and cut into 6 equal wedges
3 oranges, sliced horizontally into 1/4" slices
1 tablespoon fresh thyme leaves, chopped finely
3 teaspoons fennel seeds
1 tablespoon fennel fronds, as garnish
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Directions: |
Directions:1. Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large mixing bowl.
2. Pat-dry the chicken thighs with paper towel.
3. Add the chicken thighs, fennel wedges, orange slices, thyme and fennel seeds into the mixture. Stir well.
4. Cover it with plastic wrap and let marinade at least for 2 hours or overnight.
5. Pre-heat the oven to 475ºF. Place the chicken thighs (skin side facing up), in a single layer, into large ovenproof glass pan (I use an 11x15" Pyrex). Distribute all the fennel wedges and orange slices equally around the chicken thighs. Pour the marinate juices over it.
6. Place it in the oven, and roast for 40-45 minutes.
7. Transfer the chicken thighs, fennel wedges and orange slices onto a serving plate. Cover with aluminum foil to keep warm. Set aside.
8. 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 1/3 cup.
9. Pour the sauce over the chicken. Garnish with fennel fronds. Serve. |
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