October 6, 2015 by dgarnett2013
Chicken with lemon and fennel: Simply Nigella by Nigella Lawon, adapted by DG
Serves 6. MARINADE THE NIGHT BEFORE IF POSSIBLE.
- 2 large fennel bulbs
- 100ml extra virgin olive oil plus extra for drizzling on chicken
- zest and juice of 1 lemon OR 2 Seville oranges
- 2 tsp sea salt flakes
- 4 tsp fennel seeds
- 4 tsp Dijon mustard
- 12 chicken thighs, skin on and bone in.
Remove the fronds from the fennel and put aside for serving. Cut the fennel bulbs into quarters and then cut each quarter, lengthways, into 3.
Put a large freezer bag inside a measuring jug and add oil, lemon/orange juice and zest, salt, fennel seeds and mustard. Stir to mix.
Add the chicken and fennel pieces in layers, then seal the bag tightly and lay it into a dish so that all the chicken and fennel is covered in marinade. Leave it in the fridge overnight or up to 1 day – or for an hour in a cool place outside the fridge if no time.
When ready to cook: preheat the oven to 200℃.
Tip the contents of the bag – marinade and all – into a large, shallow roasting tin and arrange the chicken so that it is sitting on top of the fennel. Let it get up to room temp.
Drizzle a little oil onto the chicken and cook for 1 hour, so that the fennel is soft and the chicken is cooked through and bronzed on top.
Put the chicken and fennel onto a warmed serving plate and put the pan onto the heat to reduce the juices a little. Add a little chicken stock if you have some.
Pour the sauce over the chicken and fennel, then tear over the reserved fennel fronds.
Made the day I visited the Painting Paradise: The Art of The Garden exhibition at the Queen’s Gallery.
Detail from The Family of Henry VIII, c.1545. Artist unknown. British School