Chicken is definitely an everyman's friend. Always good during a dinner party with friends. Serve it with a nice salad, some potatoes from the oven and that's it. The fennel in this recipe is also a very nice addition as flavoring.
Servings
4
Preparation time
30 Minutes
Preparation time
60 Minutes
Simple, flavorful, and surprising with the addition of the fennel. Exactly how I like to see my dishes.
3 tsp coarse mustard
grated zest and juice of 1 lemon and 1 orange
4 tbsp. olive oil extra virgin
2 tsp coarse sea salt
2 tsp fennel seeds
650 ml white wine
2 fennel tubers
8 chicken thighs (preferably with bone and skin)
handful of green olives
Make a marinade from grated zest, juice of the citrus fruit, mustard, olive oil, sea salt, fennel seeds and the wine.
Cut the fennel tubers lengthwise into quarters and cut each quarter into thirds.
Put the chicken, fennel and marinade in a sealable plastic bag or in a sealable bowl. Let marinate for at least 2 hours, but preferably an entire night.
Heat the oven to 200 degrees. Put the entire contents of the bag or bowl into a baking dish. Make sure the chicken is skin side up. Sprinkle the olives on top.
Drizzle the chicken with some more olive oil to make the skin crispy and put it in the oven for an hour.
Remove the chicken from the oven and cook the sauce on the stove for a few minutes to reduce it a bit. Then serve with some fennel greens
Credits: @barentzs
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