Orange Chicken

Ingredients

• 2 red onions
• 2 Garlic cloves
• 2 stalks celery
• 2 baby fennel bulbs
• 4 chicken thighs (upper and lower leg)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 40 ml orange liqueur
• 250 ml poultry stock
• 1 untreated orange
• 100 g green olives (pitted to taste)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the onions and garlic, cut the onions into wedges and the garlic into thin slices. Wash, trim and cut the celery into 2-3 cm pieces. Wash, trim and slice the fennel into wedges.

2. 2.

   Rinse the chicken thighs and pat dry. Season with salt and pepper and brown all sides in a hot pot with oil. Remove and set aside. In the same pot sauté the prepared vegetables for about 5 minutes. Deglaze with liqueur and stock. Return the chicken to the pot. Wash the orange, grate it dry, peel off thin strips (avoiding white pith) and cut into wedges. Add both to the pot along with olives, season, cover and simmer for about 40 minutes, stirring occasionally and adding more stock if needed.

3. 3.

   Taste before serving and sprinkle with parsley.