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
- 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.
- Add the chicken pieces and move the bag until all the pieces are covered. Set aside.
- Wash and trim the fennel while it is whole.
- Cut each fennel bulb lengthwise into quartered wedges.
- 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.
- Preheat the oven to 475º.
- 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.
- Put the baking dish into the lower third of the oven and cook until the chicken is golden brown and cooked through.
- Remove the chicken, fennel and blood oranges from the baking dish to a serving platter and cover with foil.
- 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.
- Pour the sauce over the chicken and garnish with the minced parsley.
- Serve with farro or rice.