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This boneless chicken comes out velvety soft and full of flavor. The secret is in layered seasoning, where each component of the recipe is seasoned separately, resulting in absolute perfection. Sautéing the fennel enhances its flavor; it becomes sweeter, and the anise taste is much softer — barely discernible.
4 and 1/2 tablespoons Gefen Walnut Oil, divided
1 large fennel bulb, sliced lengthwise then thinly sliced crosswise
3 shallots, sliced lengthwise then thinly sliced crosswise
pinch salt
10 pargiyot (boneless, skinless chicken thighs)
kosher salt, to taste
pepper, to taste
1 cup orange juice
1 orange, peeled and sliced in half rounds
1/4 cup white wine, such as Tuscanini White Cooking Wine
reserved fennel pieces
1–2 large cloves garlic or 1-2 cubes Gefen Frozen Garlic
3 tablespoons Tuscanini Olive Oil
salt, to taste
Set aside some fennel pieces.
Heat three tablespoons oil in a large frying pan. Add the rest of the fennel slices, shallots, and salt to the pan. Sauté over medium heat for 25 minutes, stirring often, until fennel is caramelizing and turning light brown. Turn up the heat for the last two minutes.
Halfway through the sautéing time, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) Pyrex pan with Gefen Parchment Paper.
Pour the mixture into the prepared pan, spreading it out evenly.
In the same pan, heat one and a half tablespoons oil. Season pargiyot lightly with salt and pepper and add to the pan, a few at a time. Sauté for about three minutes on each side. Remove and place on top of fennel mixture in the Pyrex pan.
Pour the orange juice over the top, cover, and bake for 30 minutes. Remove from oven.
Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
To prepare the fennel chutney, place the reserved fennel pieces, garlic, oil, and salt in the bowl of a food processor fitted with the S-blade. Process until combined, scraping down the sides.
Place some chutney on top of each piece of chicken, smearing evenly. Top each piece of chicken with half an orange slice. Gently pour a little white wine over each piece. Return to oven and bake, uncovered, for another 15 minutes.
Set oven to broil and roast for two minutes, until the edges of the oranges turn brown.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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