Chicken, orange, fen­nel & potato bake

MARSALA AND ORANGE BRING SWEET­NESS TO THIS TRAY ROAST

The Simple Things - - GATHERING -

Serves 4–6

500g new pota­toes, scrubbed and halved 2 tbsp olive oil 8 good-qual­ity chicken thighs (fil­leted or on the bone), skin on 2 red onions, halved and cut into wedges 6 un­peeled gar­lic cloves, bashed 100ml marsala Juice of 1 orange 10 small rose­mary sprigs 2 small fen­nel bulbs, trimmed and cut into wedges 2 oranges, halved and cut into seg­ments

Put the pota­toes in a large saucepan, cover with salted wa­ter and bring to the boil, then sim­mer for 10 mins. Drain and set aside.

Pre­heat oven to 210C/Fan 190C/ Gas 7. In a large fry­ing pan, heat the oil over a high heat, add the chicken, skin side down, and brown for a few mins be­fore turn­ing and re­peat­ing on the other side. Trans­fer to a plate and set aside.

To the same pan, add the onions, re­duce the heat to medium and cook un­til soft, about 5 mins. Add the gar­lic and con­tinue to cook for 1–2 mins more. Add the marsala and orange juice and re­turn the chicken to the pan. Let the juices start to sim­mer, sea­son with salt and pep­per, then add the rose­mary. Stir and re­move from the heat.

Put the pota­toes and fen­nel in a large oven­proof dish, then add the chicken plus all the juices and in­gre­di­ents. Cook in the oven for 20 mins.

Re­move from the oven, add the orange seg­ments and cook for a fur­ther 20–25 mins, or un­til the chicken is golden brown and the skin is crisp.

Bring to the ta­ble in your oven dish or trans­fer to a serv­ing plat­ter.

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