Roasted Chicken Thighs with Fennel and Orange

Step 1

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

STEP 2: Clean the fennel and cut in quarters. Cut the orange in slices of half inch thickness. discard the extremities.

Step 3

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.

Step 4

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 5

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.

Step 6

Bake it at 350°F for 45 minutes until a thermometer inserted in the thighs reaches a temperature of 165°F

Step 7

Plate the chicken thighs with some fennel wedges, steamed farro and pour over its sauce. Mangia!