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Fennel Orange Chicken Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 4 servings

Description

This Fennel Orange Chicken recipe features tender, juicy chicken thighs perfectly browned and roasted with aromatic fennel, fresh rosemary, and bright orange slices. A touch of apricot preserves and white wine adds a subtle sweetness and depth of flavor, creating a deliciously balanced and fragrant dish that’s ideal for a comforting weeknight meal or special occasion.

Ingredients

Chicken

  • 1 ½ Pounds chicken thighs (5 or 6 thighs, skin-on and bone-in)
  • ½ Teaspoon sea salt
  • ½ Teaspoon black pepper (freshly ground)
  • 1 Teaspoon paprika
  • 1 Tablespoon olive oil

Vegetables & Aromatics

  • 1 Bulb fennel
  • 2 Cloves garlic (peeled and minced)
  • 3 to 5 Sprigs rosemary (fresh)
  • 1 Orange (large, sliced into rounds and halved)

Liquids & Preserves

  • 1 Cup dry white wine
  • 2 Tablespoons apricot preserves

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F and position a rack in the center.
  2. Prepare the Fennel: Trim the fennel by removing the stalks and root end, then halve the bulb lengthwise. Cut each half into 4 wedges.
  3. Season the Chicken: Pat the chicken thighs dry with paper towels, then season evenly with sea salt, freshly ground black pepper, and paprika.
  4. Heat the Skillet: Heat a large oven-safe skillet over medium heat. Add olive oil and swirl to coat the bottom evenly.
  5. Brown the Chicken: Place the chicken thighs skin-side down in the skillet and cook for 4 to 6 minutes per side, or until deeply browned. Remove chicken from skillet and transfer to a plate.
  6. Remove Excess Fat: Carefully remove all but 2 tablespoons of fat from the skillet to avoid excess oiliness while retaining flavor.
  7. Cook Fennel and Garlic: Add the fennel to the skillet and cook for 2 to 3 minutes until lightly browned. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  8. Deglaze the Pan: Pour in a splash of white wine, scraping up any browned bits stuck to the bottom of the skillet to incorporate flavor. Add the remaining wine, then stir in the apricot preserves until dissolved.
  9. Simmer Sauce: Bring the mixture to a gentle simmer. Return the chicken thighs to the skillet skin-side up, placing them back into the simmering sauce.
  10. Roast in Oven: Transfer the skillet to the preheated oven and roast uncovered for 20 minutes.
  11. Baste and Add Garnishes: Remove from oven briefly to baste the chicken with pan sauce. Nestle the orange slices and fresh rosemary sprigs into the pan around the chicken.
  12. Continue Roasting: Return the skillet to the oven and roast for an additional 5 to 10 minutes, until the chicken reaches an internal temperature of 170°F, the skin is crisp, and the sauce has thickened.
  13. Serve: Serve the chicken immediately while the skin remains crispy, spooning the fennel, orange slices, and luscious pan sauce over the top.

Notes

  • Use skin-on, bone-in chicken thighs for juiciness and flavor; boneless will cook faster but may be less moist.
  • Make sure the skillet is oven-safe before transferring to the oven.
  • Adjust orange slice quantity according to your preference for citrus intensity.
  • For a non-alcoholic version, substitute white wine with chicken broth and a teaspoon of white wine vinegar or apple cider vinegar.
  • Let the chicken rest for a few minutes after roasting to retain juices when serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/fennel-orange-chicken-recipe/