Sophie's Orange, Fennel & Chicken Roasted Oven Dish With Olives & Pastis
By: Sophie32
Published: Saturday, February 27, 2010 - 11:55pm

Ingredients




3 mediums fennel bulbs, the hard bit at the bottom removed, cleaned, the 3 or 4 long, hard gre
150 gr.s  of green pitted marinated olives  lemon juice & zests
150 mls of Pastis
2 oranges, peeled & sliced into wedges, with no white skin & no pits/ the juice of the wedges kept
a few drizzles of a fruity EVOO
3 chicken fillets, no skin, cleaned & cut into smaller pieces
Maldon sea salt flakes
grinds of fresh black pepper
to serve: baked potato wedges

Preparation

1 Preheat the oven to 200°C ( 392 F ) for 10 minutes. 2 Take 2 large oven roasting tins & divide the fennel pieces all over them in 1 layer. Arrange the orange segments, their juice & the olives between the fennel pieces. 3 Add a few drizzles of the fruity EVOO all over the 2 dishes. Divide the 150 ml of the Pastis over the 2 dishes. With your hands mingle everything together. Season the chicken pieces on both sides with the sea salt flakes & grinds of fresh black pepper & snuggle them on top or between the fennel pieces. Top the dishes with the fennel fronds. 4 Place into the center of the preheated oven & bake for about 30 to 35 minutes until everything is roasted & ready & until the chicken is moist & cooked trough. 5 When the 2 dishes are ready, turn the oven off & let the dishes sit in there for about 5 minutes to let the chicken rest. 6 Serve at once with some baked potato wedges. Enjoy!!

About


A few days ago, It was raining all day long. I wanted to bring the flavours of summer into the house. I wanted a more lighter meal with no cabbages & nearly no washing up!
Fennel is stil in season in Belgium. So, I came with this!