Ingredients
- <ul> <li>10-12 chicken pieces, thighs and legs</li> <li>100ml white wine</li> <li>4 tbsp olive oil</li> <li>Juice of 1 lemon</li> <li>2 tbsp wholegrain mustard</li> <li>3 fennel bulbs cut into half-inch slices</li> <li>1 red onion, sliced</li> <li>1 head garlic, left whole</li> <li>2 clementines, sliced across, not segments</li> <li>1 tbsp thyme leaves</li> <li>2 tbsp fennel seeds</li> <li>2 tsp coriander seeds</li> <li>2 tbsp marmalade</li> <li>Salt and pepper</li> <li>Chopped flat-leaf parsley, to serve</li> </ul>
Preheat oven to 170 degrees/gas 3. Place the whole lot in a large bowl and mix well so that everything gets coated. Refrigerate until you’re ready to cook. You can easily bulk this out: just keep adding to it.
When you’re ready to cook, split it between a couple of gratin dishes so that you have one layer of ingredients rather than loading it all into one. Season well and bake for 45-50 minutes, loosely covered with foil, which you remove for the last 10 minutes to add some colour and caramelisation. Serve garnished with chopped parsley.
