Wednesday, April 15, 2015

Orange and Fennel Chicken Bake

Orange and Fennel Chicken Bake
After returning from Sorrento Italy, this meal seems appropriate to share. Amongst all the rows of lemon trees, which the region is famous for, there is always a spattering of orange trees and the few oranges we did try while there, definitely rivaled the best that Florida might have to offer. In addition to oranges, it seemed as if fennel was a local specialty since every vegetable plate we ordered had fennel on it and they even make a liquor out of fennel, which unfortunately I never got around to trying.  Needless to say, when I came home and was going through old recipe drafts that I haven't yet posted, this combination of ingredients caught my eye.  It was the first chicken foil packet I ever attempted, and the inspiration for a lot of other varieties to follow because it came out so well.  The chicken is moist and tender, and the oranges and fennel cook down and become a delicious sauce that is perfect to drizzle over rice, couscous, or pasta (al dente, of course!)

Orange and Fennel Chicken Bake
fresh ingredients

3 organic chicken breasts
2 clementines, cut into 1/2 inch pieces
1 bulb of fennel, chopped
fresh tarragon leaves, chopped

Divide the ingredients into three separate pieces of foil and wrap up tightly.  Place in a shallow baking dish and cook at 400F for 60 - 70 minutes, or until the chicken is tender and cooked through.

ready to wrap up in foil

ready to bake

hot from the oven

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