It's honestly such a pretty dish to transition your pallet and kitchen from Winter to Spring.
SPECIAL EQUIPMENT:
8"x8" baking dish.
INGREDIENTS:
For the chicken
4 large chicken thighs
1 tsp salt (I used iodized)
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried oregano
For the produce
1 large orange, skin on, sliced
1 shallot, sliced
1/2 fennel bulb, core removed, sliced
1 bay leaf
salt and pepper
a squiggle (1tbsp olive oil)
1/4 tsp dried thyme
1/4 tsp dried oregano
leaves of one mint spring
1/2 c dry white wine (I used chardonnay)
For the sauce
Juices from the pan
salt and pepper (if needed)
1/2 tsp soften butter
1/2 tbsp AP flour or cornstarch
Mix seasonings for chicken together in a small dish. Pat chicken dry, including under the skin. Cover the chicken evenly with the seasoning, including under the skin. Let it set uncovered in the fridge for at least 1 hour or up to 48 hours to dry brine.
After chicken has set in fridge, remove and sit on counter to let it get less cold before baking (this helps it cook more evenly!). Preheat oven to 390F. In an 8"x8" baking dish, place the bay leaf, then add the layer orange slices, then add the layer of the fennel, followed by the shallot, then the mint leaves. Drizzle olive oil and sprinkle salt, pepper, thyme, and oregano. Add the white wine in the corner of the dish so as to not disturb the seasonings and oil. Place the chicken skin side up over the produce, with the thinner parts of the thighs facing towards the center of the dish (this will also help it cook more even). Gently pat any moisture off the chicken skin if needed. Bake in the center rack for about 50 min or until thermometer reads 150 degrees. Turn the broiler on “low” and broil chicken for about 4 min or until the skin is golden and crispy. Remove from the oven. Let chicken rest and ensure that a thermometer reads at 165F before consuming.
Combine the butter and flour together with a spoon in a small bowl until it comes together to form a smooth paste. Set aside. Pour the juices from the dish in a saucepan. Adjust for salt and pepper, if needed. Bring to a gentle boil. Add your butter/flour paste to the sauce while whisking. It should thicken. Remove from heat immediately and serve with fresh mint, rice, and pomegranate seeds. xoxo.
Prep time = 20 minutes + 1-48 hour fridge rest | Cook time = 55 minutes | Serves 4
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