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French recipes: how to make clementine chicken

French recipes - French Chicken - ©Ma P'tite Campagne - www.MyFrenchLife.org

For some time now I’ve been finding it harder and harder to enjoy chicken… I don’t know why, but when it comes down to it, I no longer find it appetizing.

So as soon as I find a recipe that’s a bit original or which puts a new spin on the usual flavours, I don’t hesitate to try it out.

I came across this recipe in the last edition of Régal magazine. I really liked the combination, with the clementines, marinade and cooking method making for a really tasty and succulent chicken.

You just have to remember to marinate it the night before. And there we have it – chicken and I are friends again!

Clementine chicken

Serves: 6
Preparation time: 30 minutes
Cooking time: 60 minutes
Ready in: 1hr 30 minutes

Ingredients
1 free-range chicken, cut into pieces
4 organic clementines
2 fennel bulbs
1 tbsp Pastis
1 organic orange
1 organic lemon
4 tbsp olive oil
2 tbsp white cane sugar
1 tbsp fennel seeds
4 sprigs fresh thyme
salt
pepper

Method

1. Season the pieces of chicken. Place them in a large dish along with the clementines (rinsed and cut into slices with the skin left on), sliced fennel bulbs, crushed fennel seeds and thyme.

2. In a bowl, mix the Pastis, the juice from the orange and lemon, the olive oil and sugar.  Baste the chicken using this marinade and mix in well with your hands. Leave in the fridge for at least two hours, or – even better – until the next day.

3. Preheat the oven to 200°c. Place the chicken, garnish and the marinade jus into a roasting pan and cook in the oven for 45 minutes.

4. Once the chicken is cooked, transfer it to a serving dish along with the garnish and keep warm. Pour the cooking juices into a saucepan and reduce until syrupy. Pour over the chicken and serve immediately.

5.  Bon appétit!

Click here to read this recipe in French on Ma P’tite Campagne.

What are your favourite French recipes? Have you cooked this one? Share with us below!

Translated by Kate Wilkins.
All images ©Mélanie Boré.


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