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Clementine Roast Chicken with Fennel and Honey
PARDON YOUR FRENCH14Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 chicken (quarter legs, 300-350g each)
- 1 tsp. salt
- 1 fresh ground black pepper
- 1 fennel
- 1/2 cup white wine (118ml dry cooking)
- 2 garlic cloves (peeled and crushed)
- 2 Tbsp. extra virgin olive oil (30ml)
- 1 Tbsp. lemon (: ½ lemon juiced + ½ lemon unpeeled, cut in ½-inch, 1.25cm slices)
- 6 clementines (: 2 clementines, juiced + 4 unpeeled clementines, cut in ½-inch slices)
- 3 Tbsp. honey (60ml)
- 1 tsp. fennel seeds (crushed)
- 1 Tbsp. butter (tbsp, salted or unsalted)
- salt
- black pepper
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