Chicken with clementines and fennel (receipe)

My first receipe of the new year: an Ottolenghi inspired wintery one pot chicken receipe, which satisfies both the sweet and the savory tooth. I decided to serve this dish with Jerusalem artichoke, which nicely soaked up the fruity juices.

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Chicken with clementines and fennel

A wintery sweet and savory chicken one pot receipe

Course Main Course

Cuisine seasonal, wintery

Keyword chicken, clementines, fennel

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 2 servings

Ingredients

For the marinade

• 1 dl Noilly Prat
• 3 table spoons olive oil
• 1 orange juice only
• 1 lemon juice only
• 2 table spoons brown sugar
• 2 table spoons Dijon mustard
• 1 table spoon fennel seeds
• 1 table spoon of thyme leaves
• salt and pepper

Chicken, fennel and clementines

• 2 chicken legs
• 2 medium sized fennel bulbs
• 7 small bio clementines

Instructions

For the marinade

• Mix all ingredients in a medium sized bowl making sure both the sugar and mustard dissolve. I added some water to ensure additional liquids. Set aside.

Chicken, fennel and clementines

• Wash the chicken legs and dry them with a paper towel before placing them in a large bowl.
  
• Chop the ends off the fennel bulbs and cut them into wedges. Add the fennel to the chicken legs.
• Wash the bio clementines, cut off the bottom of each clementine and slice them into ½ cm think slices. Add the clementine slices to the chicken and fennel.
• Carefully mix the marinade once more before pouring it over the chicken mixture. Cover the bowl and refrigerate for 4-5 hours.
  
• Heat the oven to 220 degrees. Place the marinated chicken, fennel and clementines into an oven proof tray large enough to have everything in a single layer. Cook for 35 minutes ensuring that the chicken is juicy but can still brown nicely.