Hosting a dinner party should always be fun and not stressful. You are surrounded by family and/or friends, eating a delicious home cooked meal, drinking wine and laughing and chatting up a storm. Life’s simple yet most memorable moments.

So let’s keep it that way. A simple yet elegant dinner to serve that will fill your home with the most aromatic scent ever! Citrus and fennel, the anise scent that is so warm and inviting from the fennel and the crisp citrus from the lemon and orange It’s light, nutritious and definitely a crowd pleaser. Serve this with some buttery mashed potatoes and a side salad and you will be the hit of the party!

Chicken with Citrus & Fennel

Ingredients: Serves 4

• 1 large fennel bulb
• 3 tablespoons extra virgin olive oil
• 1 large orange, zested and juiced
• 1 large lemon, zested and juiced
• 2 teaspoons coriander seeds
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons kosher salt
• 8 pieces of chicken, (legs, thighs, breast) with skin and bone still on

Preparation:

Take the fennel bulb and cut off the rough end and discard. Remove the fronds and place in a storage bag and place in the fridge for later. Slice the bulb in round pieces, and set aside.

Placing a large zip lock  bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange & lemon  zest and juice and add in the coriander seeds,  mustard and salt.  Stir briefly to mix. Remove the bag from the jug and now add in the chicken and cut fennel. Seal the bag and lay inside a large rimmed dish and massage the chicken gently with the sauce. Place in the fridge overnight. If you are pressed for time an hour will suffice.

Remove the chicken and fennel from the bag and place the fennel first onto a rimmed baking dish. Place the chicken on top of the fennel, skin side up. Pour the marinading sauce into the dish. Allow to sit on the counter for 30 minutes to come to room temperature. In the meantime preheat the oven to 400 degrees F. Drizzle some more olive oil over the chicken. Place the dish in the oven and bake for 60 minutes.

Place the chicken and fennel onto a warmed plate and cover to keep warm. Pour the juice from the pan into a saucepan and heat over a medium heat. bring to a slow boil and simmer for about 5 minutes, not allowing it to get too thick and syrupy. Pour the sauce over the chicken and serve with some teared fronds over the chicken.