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Fennel, Orange and Chicken Bake

William Meppem

Fennel, Orange and Chicken Bake recipe, brought to you by MiNDFOOD.

Fennel, Orange and Chicken Bake

Serves 4

3 baby fennel bulbs, trimmed (reserve fronds, optional)

2 oranges, sliced

½ cup Kalamata olives, pitted

½ cup vermouth

1 tbsp extra-virgin olive oil

4 chicken cutlets, skin on

sea salt flakes, to season

freshly ground black pepper, to season

1 Preheat oven to 200C. Thinly slice fennel bulbs and put in a large roasting pan. Add orange, olives, vermouth and oil. Toss until well combined. Season chicken cutlets with sea salt flakes and freshly ground black pepper. Place chicken cutlets on top of fennel mixture.

2 Bake for 30–35 minutes or until chicken is golden and cooked through.

3 Serve chicken with fennel mixture. Garnish with fennel fronds (optional).

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