Chicken with Fennel and Orange

Ingredients

• 8 chicken thighs (remove skin for healthier option)
• 6 tbsp dry sherry or white wine
• 4 tbsp olive oil
• 3 tbsp orange juice (freshly squeezed)
• 3 tbsp lemon juice (freshly squeezed)
• 2 tbsp whole grain mustard
• 3 tbsp honey
• 1 1/2 tsp kosher salt
• Ground black pepper
• 2 medium fennel bulbs, each cut in half lengthwise, then each half cut into 4 wedges
• 6 Clementines, cuties, or smaller size oranges unpeeled, sliced thin
• 1 tbsp fresh thyme
• 2 1/2 tsp fennel seeds lightly crushed

Directions

1. Whisk together sherry or white wine, orange and lemon juices, mustard, honey, and salt in a large mixing bowl.
2. Season with pepper, to taste.
3. Add fennel, chicken, orange slices, thyme and crushed fennel seeds.
4. Turn several times to coat. If time allows marinate chicken for several hours or, preferably, overnight.
5. Preheat oven to 475°F (250°C).
6. Transfer all ingredients, including marinade, to a large roasting pan.
7. Chicken should be skin-side up if you have chosen to leave skin on.
8. Roast until chicken is browned and cooked thoroughly, 40-45 minutes (at least 165F internal temp)
9. Remove from the oven.
10. Lift chicken, fennel and oranges onto a serving platter. Cover to keep warm.
11. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced by about 1/3.
12. Pour heated sauce over chicken, and serve.

Calories ~ 508

Protein ~ 24 g

Fiber ~ 5 g