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Citrus-and-Fennel Chicken with Olives and Calabrian Chiles
FOOD AND WINE16Ingredients
70Minutes
880Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 48 oz. chicken leg quarters (patted dry)
- 1 tsp. kosher salt (divided)
- 1 tsp. black pepper (divided)
- 1 garlic (head, halved crosswise)
- 1 Tbsp. fennel seeds
- 1/2 cup lower sodium chicken broth
- 1/4 cup dry sherry
- 1 cup pitted Castelvetrano olives (jarred, plus 2 tablespoons brine, divided)
- 6 calabrian chiles
- 1/2 Tbsp. oil
- 1 fennel (small, head, about 14 ounces, bulb cut through core into 3/4-inch-thick wedges, fronds reserved for garnish, optional)
- 4 Cara cara (1/2-inch-thick, or navel orange slices)
- 4 lemon slices (1/2-inch-thick)
- 2 tsp. lemon peel (finely chopped preserved)
- baguette (unchecked, for serving)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium1090mg45% |
| Potassium1400mg40% |
| Protein67g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A20% |
| Vitamin C290% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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