Fennel Orange Chicken

This delicious fennel orange chicken combines crispy-skinned chicken thighs, orange, fennel, garlic, and white wine. It’s simple to prepare and offers hearty flavors.

Yield:
2 servings
Category:
Chicken & Other Birds
Cuisine:
Italian
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min

INGREDIENTS:

  • ¾ Pounds skinless, boneless chicken thighs
  • ¼ Teaspoon sea salt
  • ¼ Teaspoon black pepper, freshly ground
  • ½ Teaspoon paprika
  • ½ Tablespoon olive oil
  • ½ to 1 Bulb fennel
  • 1 Cloves garlic, peeled and minced
  • ½ Cup dry white wine
  • 1 -2 Tablespoons apricot preserves
  • 1 orange, l sliced into rounds and halved
  • 2 Sprigs fresh rosemary

DIRECTIONS:

  1. Preheat the oven to 375°F and position a rack in the center.
  2. Trim the fennel by removing the stalks and root end, then halve the bulb lengthwise. Cut each half into 4 wedges.
  3. Pat the chicken dry and season with salt, pepper and paprika.
  4. Heat a large oven-safe skillet over medium heat. Add olive oil and swirl to coat.
  5. Cook the chicken for 3 minutes per side, until browned. Transfer to a plate.
  6. Add the fennel and cook for 2 to 3 minutes until lightly browned. Stir in the garlic and cook for 30 seconds or until fragrant.
  7. Pour in a splash of wine, scraping up any browned bits. Add the remaining wine and stir in the apricot preserves.
  8. Bring the mixture to a simmer. Return the chicken to the skillet.
  9. Transfer to the oven and roast uncovered for 8 minutes.
  10. Baste the chicken with the pan sauce, then nestle the orange slices and rosemary into the pan.
  11. Continue roasting for 5 minutes, until the chicken reaches 160°F, and the sauce has thickened.
  12. Serve immediately.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9616