Servings: 4
Calories: 578kcal
Ingredients
- 1½ lb chicken thighs skin on
- 1 unit blood orange sliced
- 1 cup orange juice
- 1 tbsp orange zest
- ⅔ lb fennel wedged
- 4 tbsp olive oil
- ½ cup wine white
- 3 sprigs thyme
- 3 sprigs rosemary
- 6 cloves garlic
- 1 tsp salt
- 2 tsp pepper
Instructions
- STEP 1: Start by making the marinade: add 3 tablespoons oil, 6 cloves of garlic, 1 cup of orange juice and 1 cup of white wine. Add the chicken thighs, add salt and black pepper. Leave it a few hours or overnight.
- STEP 2: Clean the fennel and cut in quarters. Cut the orange in slices of half inch thickness. discard the extremities.
- Take a pot that could go in the oven and place it on the stove top on medium-high heat with 1 tbsp of EVOO.
- Add the garlic from the marinade and 2 tbsp of olive oil. When the oil shimmers add the chicken skin side down and let them brown on all side.
- STEP 3: Pour the rest of the marinade on top, add the fennel wedges and the place an orange slice on top of each chicken thighs. Add a few rosemary and thyme sprigs, include also some fennel fronds.
- Bake it at 350°F for 45 minutes until a thermometer inserted in the thighs reaches a temperature of 165°F
- Plate the chicken thighs with some fennel wedges, steamed farro and pour over its sauce. Mangia!
Nutrition
Calories: 578kcal | Carbohydrates: 15g | Protein: 29g | Fat: 43g | Sodium: 755mg | Potassium: 817mg | Fiber: 4g | Sugar: 5g | Vitamin A: 388IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg
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