Roast chicken in clementines and in the Pastis Henri Bardouin
• 10 cl of Pastis Henri Bardouin
• 4 cs of olive oil
• 3 cs of lemon juice
• 2 cs of mustard in grains
• 3 cs of brown sugar
• 2 bulbs of fennel (500g
• 1 chicken of 1.3 kg cut in pieces
• 4 not peeled clementines sliced horizontally by 0.5 cms
• 1 cs of dry thyme
• 1 ½ cs of crushed seeds of fennel
• Salt, pepper, flat-leaved parsley to decorate
In a big salad bowl, to whip the Pastis Henri Bardouin, the oil, the orange juice and the lemon, the mustard, the brown sugar, to add 2 cs of salt and 1 ½ cs of pepper. Beat, please, book.
Adorn the fennel and cut every bulb in two in the length then every half in 4 pieces. Put them in the liquid as well as the pieces of chicken, the slices of clementines, the thyme and the seeds of fennel. Move, please, with hands, let marinate a few hours in the refrigerator or a whole night.
Preheat your oven in 220 °C. Transfer the chicken, the side skin upward and its marinade on a hollow plate of the oven or the big dish so that everything is on a single layer. Put in the oven for 35-45 min until the chicken is well done and colored.Take out the plate of the oven.
Arrange the chicken, the fennel and the clementines in a dish, cover and keep warm. Pay liquids of cooking into a small pan on average fire in lively, bring to a boil, to let simmer until the liquid reduced of 1/3. Water the chicken of hot sauce, decorate with parsley and serve, as it stands either accompanied with white rice or with bulgur.