INGREDIENTS
2 1/2 lb
Chicken thighs, bone-in
2
Fennel, medium bulbs
1 tbsp
Fennel fronds
3
Oranges
1 tbsp
Thyme, fresh leaves
3 tbsp
Lemon juice, freshly squeezed
2 tbsp
Mustard, grainy
1 1/2 tsp
Black pepper, freshly ground
3 tbsp
Brown sugar
3 tsp
Fennel seeds
2 tsp
Salt
4 tbsp
Olive oil
3 tbsp
Orange juice, freshly squeezed
1/3 cup
Pernod