Nutrition · per serving · Estimate
455 kcal
Protein
31 g
Carbs
28 g
Fat
26 g
Macronutrients
Protein31 g
63% RI
Carbs
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455 kcal
31 g
28 g
26 g
63% RI
Download RecetteClic, free to start.
Cook it in the app
Free to start
Preheat the oven to 180-190 °C, adjusting up to 200 °C depending on the oven.
Prepare the chicken thighs, then season them with the four-spice blend, salt, Espelette pepper, olive oil, crushed garlic, and thyme. Mix to make a quick marinade.
Wash the fennel, potatoes, and oranges, then cut the fennel and potatoes into chunks or thick slices, leaving the skin on.
Arrange the vegetables and oranges in a baking dish, then season with salt, black pepper, and olive oil before adding a little water.
Bake the vegetables in the preheated oven for 45 minutes.
45 minStir the vegetables to distribute the cooking evenly.
Place the marinated chicken thighs on top of the vegetables, then return the dish to the oven for about 40 minutes, until the chicken is golden brown and cooked through.
40 minCarefully remove the dish from the oven and serve the chicken thighs, vegetables, and their cooking juices.
11% RI
9% RI
38% RI
5% RI
48% RI
21% RI
83% RI
26% RI
20% RI
43% RI
21% RI
83% RI
0% RI
38% RI
29% RI
0% RI
11/11 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
