BRAISED CHICKEN WITH FENNEL, BLOOD ORANGES AND PERNOD - adapted from Yotam Ottolenghi

​Serves 6
 
⅔ cup Pernod or ouzo
6 tablespoons good green olive oil
4 tablespoons fresh squeezed orange juice
4 tablespoons lemon juice
3 tablespoons grainy Dijon mustard
5 tablespoons light brown sugar
1½ tablespoons thyme leaves
1 heaping tablespoon fennel seeds, lightly crushed
½ cup dry white wine
3 small to medium bulbs of fennel
1½ large chickens divided into pieces,
            Or 12 pieces of chicken, skin on and bone in
6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices
Salt and freshly ground pepper
3 tablespoons minced parsley
 

1. In a 2-gallon re-sealable plastic bag, place the first nine ingredients.  Add 2½ teaspoons of salt and 1½ teaspoons of fresh pepper.  Seal the bag and manipulate until it is thoroughly mixed. 
2. Add the chicken pieces and move the bag until all the pieces are covered.  Set aside.
3. Wash and trim the fennel while it is whole.
4. Cut each fennel bulb lengthwise into quartered wedges.
5. Add the fennel pieces and the blood orange slices to the bag.  Again, manipulate the bag until it is well mixed and marinate in the refrigerator for a few hours or overnight.
6. Preheat the oven to 475º.
7. Transfer the chicken and the marinade to an oven-proof casserole or baking dish large enough to hold them.  Turn all chicken pieces skin side up.
8. Put the baking dish into the lower third of the oven and cook until the chicken is golden brown and cooked through.
9. Remove the chicken, fennel and blood oranges from the baking dish to a serving platter and cover with foil.
10. Pouring off the grease, place the cooking liquids into a saucepan over medium high heat, bringing it to a boil, then reduce the heat to a simmer.  Cook the sauce until it is reduced in volume by a third.
11. Pour the sauce over the chicken and garnish with the minced parsley.
12. Serve with farro or rice.