Roasted chicken drumsticks with fennel and orange

Yes, I know, I haven’t been around much on the blog lately, but it’s not that I have been busy just doing nothing at all. No, I have cooked, tried new recipes or creating my own, photographed my cooking and written posts, but as it seems seldom simultaneously.

Halfway through the cooking, though, I suddenly realize that I have forgotten to take those alluring photos of my dishes, and just as often to scribble the recipe down while it’s still fresh in my mind.

Being that disorganized I more often than not end up empty-handed, or at least half empty-handed. Either recipe, or photographs.

For once though, I have finally managed to combine the two, images and recipe, in this chicken and orange dish.

 

Roasted chicken with fennel and orange

Orange wedges and chicken drumsticks

Ingredients
4 servings

  • 1 fennel
  • 1 red onion
  • 2 tablespoons white wine vinegar
  • 1 leek
  • 2 cloves garlic
  • 2 oranges
  • 900 gr chicken drumstick
  • a few sprigs of fresh thyme or 1-2 teaspoons dried thyme
  • 1 tablespoon whole fennel seeds
  • 3 tablespoons olive oil
  • 1-2 teaspoon salt
  • 2 pinches of freshly ground black pepper
  • 1 can of kidney beans

Method

  • Preheat the oven to 200° C.
  • Toast the fennel seeds in a dry pan.
  • Cut fennel and onion into wedges and mix with vinegar and let stand for 10 minutes.

Fennel and onion mix 2

  • Cut the leeks into 2-3 cm pieces
  • Peel the oranges and cut out the fillets and save for garnish.
  • Fry the drumsticks in a little oil together with left over orange juice and fruit pulp.
  • Place the fennel seeds in a mortar and crush with the pestle and season the chicken pieces together with salt and pepper.
  • Mix the drumsticks with vegetables, thyme and olive oil and place over the roasting pan and roast in the oven for about 35 minutes.

Ready for oven

  • Rinse the kidney beans in cold water and add towards the end, just long enough to heat the beans.
  • Check that the juice runs clear by inserting a fork into the meat.
  • Garnish with orange wedges and sprigs of green herbes.

Garnished with orange wedges 1

Plated dish

 

 

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