Pot-roast chicken with ’nduja, fennel and winter citrus

Name: Pot-roast chicken with ’nduja, fennel and winter citrus
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European, British
Ingredients: 2 tbsp extra-virgin olive oil; Sea salt and black pepper; 4 whole chicken legs (ie, thigh and drumstick); 2 medium fennel bulbs, each cut into 4-6 wedges; 1 garlic bulb, cut in half; 3 blood oranges, cut into 8 wedges; 2 lemons, cut into wedges; Juice of 2 seville or navel oranges, and the zest of 1; 1 tbsp fennel seeds; 150ml chicken stock; 60ml Pernod (or dry white wine); 3 tbsp ’nduja; 150g green olives; Finely chopped flat leaf parsley, to garnish

7 steps

Prep:20minCook:45min

Use eight chicken thighs instead of legs here, if you prefer. The bittersweet citrus perfectly balances out the ’nduja’s sly heat. Serve with rice or grains of your choice to soak up all the juices – I particularly love pearled spelt dressed with a fruity olive oil.

Updated at: Thu, 17 Aug 2023 02:28:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories811.6 kcal (41%)

Total Fat53.6 g (77%)

Carbs35.3 g (14%)

Sugars9.9 g (11%)

Protein41.8 g (84%)

Sodium1465.2 mg (73%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspextra-virgin olive oil

sea salt

black pepper

4whole chicken legs

ie, thigh and drumstick

2fennel bulbs

medium, each cut into 4-6 wedges

Juice of, or navel, and the zest of 1

1 Tbspfennel seeds

150mlchicken stock

60mlPernod

or dry white wine

3 Tbspnduja

150ggreen olives

flat leaf parsley

Finely chopped, to garnish

Instructions

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Put a large casserole on a medium-high heat and add the oil.

Step 2

Season the chicken well, then fry until golden brown all over and transfer to a large plate.

Step 3

Lay the fennel wedges and garlic head halves cut side down in the pan, cook until lightly browned all over, then transfer to the chicken plate.

Step 4

Add the orange and lemon wedges, cook briefly to caramelise lightly, then transfer to the plate.

Step 5

Add the fennel seeds and orange zest to the pan, fry briefly, then pour in the stock, Pernod and orange juice, and whisk in the ’nduja.

Step 6

Gently lay the chicken, garlic, fennel and citrus back in the pot, add the olives and bring to a boil. Leave to bubble for two minutes, then cover and pop in the hot oven for 30–35 minutes, until the chicken is cooked all the way through.

Step 7

Sprinkle with parsley and serve.