Is anything more comforting than a baked chicken dish?! It is the perfect lean protein. And like some folks in the church choir of my youth, it can sing any note you ask it to. Chicken morphs into whatever flavor profile you choose. How about bright citrus pairing with fennel and anise for the next roasted chicken situation? Although different plants, fennel and anise are both members of the same family that produces that black licorice flavor. (Aside pronunciation note: if you’re British, you probably are saying “anise” like ‘a nephew and a niece’. The American English version of “anise” rhymes with Janice.)
The inspiration for this recipe is from one found in Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi. The fennel/anise flavor profile is bolstered by the use of an anise liquor, fennel bulbs, and fennel seeds. Sharp sweet oranges provide the perfect balance. The recipe is best if allowed to marinade all day in the refrigerator, so the chicken pieces have adequate time to pick up those intense flavors.
A word about Pernod, the Italian anise liquor used in this recipe. You only use half a cup so what to do with the rest of the bottle (which keeps in the cupboard for months)? As a bonus, I am including a simple recipe for a cocktail: Pernod-Bourbon Spritz (thank you, Martha Stewart, for the inspiration).
Ingredients.
Use 8 pieces of chicken with bones and skin intact. I cut the breasts in half for more uniform size with the thighs.
Roughly crush the fennel seeds (but please be gentle). I used a ziplock baggie and a rolling pin.
Whisk all the marinade ingredients together.
Pour the marinade over the chicken pieces.
Slice the clementines or tangerines into 1/4 inch rounds. Trim the fronds from the fennel bulbs and cut each into 6-8 wedges. Don’t trim the bottom of the bulbs so that the wedges stay intact.
Get your hands messy and make sure everything takes a good bath.
Refrigerate for a few hours, preferably all day.
Arrange everything in a roasting pan (14 x 12 inch in size). Pour the marinade over the top. Bake at 400 degrees for about 45 minutes.
Enjoy with a simple salad or serve with rice.
Roasted Chicken with Fennel and Oranges
8 pieces of chicken, bones intact and skin on
1/2 c. Pernod (or sub white wine)
1/4 c. olive oil
1/4 c. orange juice
1/4 c. fresh squeezed lemon juice
2 Tbsp. grain mustard (fine to sub in dijon)
3 Tbsp. brown sugar
1 Tbsp. fresh thyme leaves
1 Tbsp. fennel seeds, lightly crushed
salt and pepper
2 fennel bulbs
4 clementine oranges or tangerines
In a bowl, whisk together the marinade ingredients: Pernod, olive oil, orange and lemon juices, mustard, brown sugar, thyme leaves, fennel seeds, and 2 tsp. salt and 1 tsp. black pepper. Place the chicken pieces in a pan and pour the marinade over top. Slice the oranges (skin still intact) into 1/4 inch rounds. Trim the fronds and stalks from the fennel. Cut each bulb in half and then into quarters for a total of eight pieces per bulb. Add the oranges and fennel in with the chicken and mix well with your hands, being sure all pieces are covered. Cover and refrigerate all day (or at least for 2 hours).
Preheat oven to 400 degrees. Arrange chicken, skin side up, in a roasting pan (14 x 12 inch size). Tuck the fennel and orange slice around the chicken and pour the marinade over it all. Roast for 45 minutes. Serve right from the roasting pan with a simple salad or rice. Makes 4 servings.
Extra ideas: If you want more browning, place the pan under the broiler for a few minutes, once roasting is done. For a fancy sauce, pour off the juice and reduce for a few minutes in a pot on the stove. Sprinkle chopped italian parsley over the top for curb appeal.
Pernod-Bourbon Spritz
2 ounces Bourbon
1 ounce Pernod
few drops bitters
6 ounces club soda, chilled
2 lemon slices
Fill 2 glasses half full with ice. Divid the bourbon and Pernod between the glasses. Add a few drops bitters to each. Stir gently with a spoon. Top each beverage with 3 ounces club soda and a lemon slice. Makes 2 drinks.