Casserole, Chicken & Poultry, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Something Fancy, Speedy Dinner Parties
Cook: 40-45mins
Difficulty: Easy
This is a delicious take on the more common "honey and mustard chicken", made more interesting, and certainly dinner-party ready, through the addition of the aniseed pernod, and the citrus clementines (oranges work fine if you can't get hold of clementines).
one. Preheat the oven to 180ºc. In a mixing bowl, big enough to hold your chicken thighs, whisk together the mustard, honey, lemon juice and pernod. Add the chicken pieces to the bowl and set aside while you prepare the rest.
two. Place the onion and fennel (if using) segments and the clementine slices in a large baking tray. Add the chicken, and all its marinade, to the dish. Season with salt and pepper, sprinkle over the fennel seeds and add the thyme leaves. Give everything a good shake, and then drizzle with olive oil. Transfer to the oven and cook for 35-40 minutes (stirring to mix half way), depending on the size of your chicken pieces. (The key is not to overcrowd the tray too much, so that everything steams slowly and doesn't cook through enough).
Serving Suggestion. Wild Rice; Asparagus or a Green Salad.
Possible Amendment. Fennel Bulbs are optional, but a welcome addition and I'd urge even the fennel haters among you to give them a try.
