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  • Writer's picturemor beja

Roast chicken with fennel in clementine sauce and white wine



After I made this recipe I came to some conclusions..

Fennel is a wonderful match for a chicken.

And citrus fruit makes this match even more successful.


I'ill be honest and say that clementines are not my favorite fruit. Maybe because of the strong smell .. I do not know. Was never a fan.

But during a trip to the Golan Heights, we stopped at a this small that sold all sorts of wonderful things that nature has to offer us. Oils, jams, honey and fruits.

Of course I immediately grabbed some olive oil, honeycomb and continued to browse for more goodies.

My mom decided to buy a whole large box of clementines,

Clementines harvested a few hours earlier, beautiful beautiful beautiful.

For the first time in my life I smelled clementines and their smell wasn't too strong. It was intoxicating.

Straight away something started to turn my brain wheels and I started thinking about what I could cook with it.

This is how my head works, a certain smell or sight activates me and makes me want to start cooking.

So I took some clementines from Mom's box :)

In the end, what came out was a roasted chicken with fennel and leek in clementine juice and white wine.

Perfect lunch!

All in one pot, I started cooking on the stove and transferred to the oven. Easy, simple to prepare and just delicious!


Ingredients:

  • Half a pound of chicken legs or thighs

  • 2 leeks

  • 3 fennels

  • 3-4 clementines

  • 150 ml white wine

  • 4 cloves of garlic

  • 1 tablespoon honey

  • Half a teaspoon of chili - optional

  • Salt

  • black pepper

  • Olive oil


Prep:

  • Preheat the oven to 190 degrees Celsius.

  • Heat 2 tablespoons of olive oil in a large pot that can also be put in the oven.

  • Lightly sear the chicken on both sides with salt, pepper and chili.

  • At this time, cut the fennel into quarters and the leek into pieces of about 5 cm.

  • Remove the chicken from the pot and set aside.

  • Lightly fry the fennel and leek with salt and black pepper.

  • Place the chicken back and add the white wine.

  • Leave the pot open and allow the alcohol to evaporate.

  • Add grated clementine peel. From one clementine.

  • Squeeze 2-3 clementines. about 200 ml of juice.

  • Mix the clementine juice with a tablespoon of honey and 4 cloves of crushed garlic.

  • Pour the juice into a pot and bring to a boil.

  • Cut one clementine into thin slices and spread in the pot on top of the the chicken and fennel.

  • Drizzle with a little olive oil, coarse salt and black pepper.

  • Cover with aluminum foil and put in the oven for 40-45 minutes.

  • Remove the foil and continue roasting in the oven for another 20-25 minutes until browned.


Enjoy! :)


For more updates, tips or just to talk about food because it's fun, follow me on Instagram -@mor.is.cooking





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