Name: Roast chicken with fennel, maramlade and mustard
Prep time: 0 hour 0 minute
Cook time: 0 hour 50 minutes
Yield: 4 Servings
Cuisine: Irish
Ingredients: 10-12 chicken pieces, thighs and legs 100ml white wine 4 tbsp olive oil Juice of 1 lemon 2 tbsp wholegrain mustard 3 fennel bulbs cut into half-inch slices 1 red onion, sliced 1 head garlic, left whole 2 clementines, sliced across, not segments 1 tbsp thyme leaves 2 tbsp fennel seeds 2 tsp coriander seeds 2 tbsp marmalade Salt and pepper Chopped flat-leaf parsley, to serve

Serves: 4

Course: Main Course

Cooking Time: 0 hr 50 mins

Ingredients

<ul> <li>10-12 chicken pieces, thighs and legs</li> <li>100ml white wine</li> <li>4 tbsp olive oil</li> <li>Juice of 1 lemon</li> <li>2 tbsp wholegrain mustard</li> <li>3 fennel bulbs cut into half-inch slices</li> <li>1 red onion, sliced</li> <li>1 head garlic, left whole</li> <li>2 clementines, sliced across, not segments</li> <li>1 tbsp thyme leaves</li> <li>2 tbsp fennel seeds</li> <li>2 tsp coriander seeds</li> <li>2 tbsp marmalade</li> <li>Salt and pepper</li> <li>Chopped flat-leaf parsley, to serve</li> </ul>

Preheat oven to 170 degrees/gas 3. Place the whole lot in a large bowl and mix well so that everything gets coated. Refrigerate until you’re ready to cook. You can easily bulk this out: just keep adding to it.

When you’re ready to cook, split it between a couple of gratin dishes so that you have one layer of ingredients rather than loading it all into one. Season well and bake for 45-50 minutes, loosely covered with foil, which you remove for the last 10 minutes to add some colour and caramelisation. Serve garnished with chopped parsley.

Roast chicken with fennel, marmalade and mustard

Domini Kemp

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