Tuesday, March 12, 2013

my darling clementines...

fennel chicken with clementines

preheat oven to 375

1/2 cup of anise liquour
1/2 cup olive oil
1/2 cup freshly squeezed orange juice
4 Tbsp grainy mustard
4 Tbsp light brown sugar

Mix together in a bowl to make the sauce, use half while baking, reduce other half and serve at the table.

fennel cut in wedges
fresh thyme

bake 45-50 until fully cooked. garnish with fennel fronds~