The Stuff You Need:
For the Sauce
6 Tablespoons Anisette liquor
4 Tablespoons Olive Oil (You can swap out some My Blue Kitchen Lemon Oil here)
3 Tablespoons Orange Juice
1 or 2 Teaspoons grated Lemon zest
2 Tablespoons Dijon mustard
3 Tablespoons light Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper
And the rest . . .
4 bone-in chicken legs
2 Blood Oranges, washed and unpeeled*
1 medium bulb of fresh Fennel, plus Fennel fronds for garnish
1 small Red Onion
A few sprigs of fresh Thyme, at least 1 each per chicken leg
1 teaspoon Fennel seeds, lightly crushed
chopped Parsley for garnish
How To Do This:
- Start the sauce. Combine the Anisette, olive oil, orange juice, lemon zest, Dijon, and brown sugar in a bowl with a whisk. Pour the sauce over the chicken and refrigerate until ready to cook. The longer it marinates, the better.
- Arrange the chicken, reserving the sauce, in a 9 x 13″ baking pan.
- Slice the Fennel bulb in half lengthwise and slice each half into 4 wedges and arrange evenly around the chicken legs. Do the same with the red onion and oranges.
- Pour the rest of your reserved sauce over the entire dish.
- Sprinkle the crushed fennel seeds over everything.
- Lay a few fennel fronds and thyme sprigs over each chicken leg
- Preheat oven to 475 degrees. When oven is hot, put the pan of chicken in the oven and roast for 30 to 35 minutes, until the chicken is cooked through, then remove from oven.
- Prepare rice, if serving.
- Arrange chicken, vegetables, and oranges on a serving platter and keep warm.
- Pour the sauce into a small saucepan over medium high heat. Bring to a boil and reduce by one third; about 1 cup.
- Pour sauce over chicken, garnish with parsley and serve.
Notes:
*Regular oranges or clementines can also be used.
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