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.
Servings: 4
Equipment
- Skillet Large Oven-Safe
Ingredients
- 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
- 1 Bulb fennel
- 2 Cloves garlic peeled and minced
- 1 Cup dry white wine
- 2 Tablespoons apricot preserves
- 1 orange large, sliced into rounds and halved
- 3 to 5 Sprigs rosemary fresh
Instructions
- Preheat the oven to 375°F and position a rack in the center.
- Trim the fennel by removing the stalks and root end, then halve the bulb lengthwise. Cut each half into 4 wedges.
- Pat the chicken dry and season with salt, pepper and paprika.
- Heat a large oven-safe skillet over medium heat. Add olive oil and swirl to coat.
- Place the chicken skin-side down and cook for 4 to 6 minutes per side, until deeply browned. Transfer to a plate.
- Remove all but 2 tablespoons of fat from the pan.
- 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.
- Pour in a splash of wine, scraping up any browned bits. Add the remaining wine and stir in the apricot preserves.
- Bring the mixture to a simmer. Return the chicken to the skillet, skin-side up.
- Transfer to the oven and roast uncovered for 20 minutes.
- Baste the chicken with the pan sauce, then nestle the orange slices and rosemary into the pan.
- Continue roasting for 5 to 10 minutes, until the chicken reaches 170°F, the skin is crisp, and the sauce has thickened.
- Serve immediately while the skin is still crispy.
Notes
Thighs vary in size: Chicken thighs differ in size, so make sure you buy enough to fit snugly in your pan. A tighter fit helps the chicken braise evenly while keeping the sauce concentrated and flavorful.
Browning the chicken well: When searing the chicken, it doesn’t need to cook through—just focus on achieving a deep golden brown. This step renders excess fat from the skin, preventing the sauce from becoming greasy and adding extra depth of flavor.
Skim excess fat: Carefully tilt the pan and use a spoon to remove excess fat before finishing the sauce. If you prefer a richer, more velvety sauce—especially when serving over something hearty like couscous—you can leave more fat in.
Placing the rosemary: Tuck the rosemary sprigs partially into the sauce to prevent them from burning. Keeping them submerged infuses the dish with a rich, aromatic flavor without risking overly browned or bitter herbs.
Re-crisping the skin: The chicken skin will re-crisp in the oven during the final cook. Avoid covering the pan to allow the heat to circulate and crisp the skin while the sauce thickens.
Browning the chicken well: When searing the chicken, it doesn’t need to cook through—just focus on achieving a deep golden brown. This step renders excess fat from the skin, preventing the sauce from becoming greasy and adding extra depth of flavor.
Skim excess fat: Carefully tilt the pan and use a spoon to remove excess fat before finishing the sauce. If you prefer a richer, more velvety sauce—especially when serving over something hearty like couscous—you can leave more fat in.
Placing the rosemary: Tuck the rosemary sprigs partially into the sauce to prevent them from burning. Keeping them submerged infuses the dish with a rich, aromatic flavor without risking overly browned or bitter herbs.
Re-crisping the skin: The chicken skin will re-crisp in the oven during the final cook. Avoid covering the pan to allow the heat to circulate and crisp the skin while the sauce thickens.
Nutrition
Calories: 514kcal | Carbohydrates: 17g | Protein: 29g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 460mg | Potassium: 713mg | Fiber: 3g | Sugar: 10g | Vitamin A: 348IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 2mg
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