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Roast Chicken with Pickled Fennel and Candied Walnuts
FOOD AND WINE24Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. fine sea salt (plus 2 teaspoons)
- 3 lb. chicken (1) refrigerated uncovered overnight, see Note)
- kosher salt
- 4 thyme sprigs
- 4 dill sprigs
- 1 strip zest (wide strip, from 1 medium orange)
- 2 tsp. canola oil
- 3/4 cup rice vinegar
- 3 Tbsp. sugar
- 2 tsp. kosher salt
- 2 whole cloves
- 1 fennel bulb (—halved, cored and thinly sliced lengthwise)
- 1 cup fresh orange juice
- 1/4 cup vinegar (Chardonnay)
- 2 Tbsp. sugar
- 2 Tbsp. fresh lemon juice
- 1/3 cup canola oil
- 1 Tbsp. walnut oil
- kosher salt
- pepper
- 1 navel orange (medium)
- 2 heads radicchio (torn into bite-size pieces)
- 1/4 cup dill (minced, plus more for garnish)
- candied walnuts (for serving)
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Notes
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