Ingredients

The following ingredients have 1 Servings
  • Marinade/Sauce
  • 4 chicken thighs or 8 chicken drumsticks or combination of both (we used 4 thighs)
  • 1/2 cup fresh lemon juice
  • 6 garlic cloves (minced)
  • 2 tsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 Tbsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • black pepper q.b. (quanto basta to your taste)
  • Sauté/Bake
  • 1 Tbsp. olive oil
  • 3/4 cup chicken broth or stock
  • 1/4 cup dry vermouth or dry white wine
  • 4 small to medium potatoes quartered
  • 2 onions (quartered)
  • 1 large fennel bulb (sliced)
  • 1 tsp. smoked paprika
  • 8 oz. grape tomatoes (halved)
  • Salt and pepper
  • 2 lemons (halved)
  • Fresh Italian parsley (for garnish (optional))

Instruction

  • Whisk the marinade ingredients together in a bowl. Put the mixture in a ziplock bag along with the thighs then place in refrigerator for 20 - 30 minutes.
  • Preheat oven to 350F/180C.
  • Heat 1 Tablespoon olive oil in Braiser or deep oven proof skillet. Sauté the thighs first bone side down for 2 minutes on medium-high then on skin side down for 2 minutes. If you're using legs it doesn't matter which side first. Lightly brown the outside. Pour the marinade into the braiser, then add the broth, potatoes, onions, and fennel. (Note 1)
  • Cover with lid or foil and bake for 20 minutes.
  • Remove cover, turn chicken so that the thigh skin is up. Add the tomatoes, sprinkle with the smoked paprika, salt and pepper. Turn up the oven to 400F/205C for an additional 25 minutes or until the potatoes and chicken are cooked. Internal temperature of the chicken should be 165F/75C. Keep an eye on the liquid so that it doesn't evaporate. Add a bit of water if needed.
  • Remove from oven and let rest for 5 minutes.
  • Garnish with Italian parsley leaves and two halved lemons that were panfried with a bit of oil.This makes them pretty and colorful.