Few sprigs of fresh thymeleaves removed + more for garnish
Salt and pepperto taste
1cupOlive Oil from Spain
1fennel bulbstems removed and cut into eighths
1 ½cupchicken stockmay need more if liquid reduces
First, pat dry chicken pieces with a paper towel and add to a large bowl. Then add mustard, garlic, turmeric, orange and lemon zest and juice and thyme leaves and salt and pepper. Massage marinade all over the chicken and place in refrigerator for at least 20 minutes.
Pre-heat oven to 425 F
Next, heat a large cast iron skillet over medium heat and add Olive Oils from Spain. Carefully add chicken to the hot cast iron and sear on each side so the outside is a deep yellow brown color, about 3 minutes on each side.
Once seared, add the sliced fennel, orange and lemon slices and more thyme sprigs. Season with salt and pepper if necessary and add chicken stock. Bring to a boil and then reduce to a gentle simmer and then carefully place skillet in the oven and cook for about 25 minutes, or until chicken is fully cooked inside. As chicken cooks, use a ladle to spoon braising liquid over the chicken.
Once chicken is done, the sauce should have thickened and fennel and citrus tender. Allow to rest for 5 minute before cutting into chicken. Serve with Greek yogurt on the side, if desired.
This is a sponsored post, however all delicious opinions are my own.