Chicken and fennel with honey, mustard and orange from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Accompaniments: Black and white pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LittleTex on July 13, 2023

    I threw some garlic scapes in with the fennel because I had some in the fridge. Worked great. This dish also makes good leftovers by the bye.

  • catmummery on May 03, 2023

    Lovely mid week supper; i didn't have any orange so used lemon instead; thanks to the comments below i put the fennel in at the same time which worked really well. I used boneless thighs as is what i had but next time will use bone in - think the flavour will be better. still lovely though. i also added some cherry tomatoes 20 mins before the end, which was lovely

  • dinnermints on May 02, 2022

    I thought this would be too sweet, but it actually was a good balance of flavors. I made 1.5 recipe - 50 oz boneless skinless thighs, four large fennel bulbs - all of this barely fit on two roasting pans, but I did cut the fennel quite a bit thinner (12 wedges per bulb?) given previous comments. Really the fennel needs to be turned over at some point rather than just basted. I also started the chicken with the fennel, and the timing did seem to work out better, although I cooked it an additional 7 minutes at 450. I'd say I might make this again, but not at the top of my list.

  • hbakke on April 03, 2022

    We loved the flavor combination of the orange, fennel, and mustard. I had a similar issue as the other commenters in that the fennel wasn't even remotely cooked in the allotted time. I removed the chicken thighs to allow the fennel to cook longer, but by the time the fennel was getting close to being done the sauce in the bottom of the pan was getting scorched. I would make this again because we loved the flavors, but I would modify the cooking method/times.

  • TrishaCP on February 02, 2017

    We really liked the chicken/orange/fennel combination, but I wish I had seen Laura's note about adding the fennel simultaneously, as it was still too tough by the time the chicken was cooked through. (We used boneless skinless thighs.) By the time I get home from work, I usually only have about 30-45 minutes to get dinner ready if I want to eat before 8pm, so I probably wouldn't make this (and the black and white rice dish) on a weeknight again.

  • hillsboroks on June 27, 2016

    My husband loved this dish and so did I. The combination of orange, honey, and mustard in the sauce goes beautifully with the chicken and fennel. I used bone-in, skin-on chicken thighs and they were perfectly cooked after 45 minutes. I agree with Laura that the fennel should go in with the chicken at the start so that it will all cook through. The pieces of fennel that were on the bottom in the sauce came out absolutely silky while those on top were a bit crunchy. I served it with brown rice which I started cooking before I put the chicken in the oven and it all finished together at the same time.

  • stockholm28 on March 04, 2015

    Nice weeknight dish. I used bone-in skin-on chicken thighs. The sugar in the orange juice made the skin get a bit burnt, so I ended up removing the skin after cooking.

  • Laura on January 10, 2015

    Pg. 74. We really enjoyed this dish and I agree that it is a very simple preparation, very little hands-on time. I used bone-in, skinless chicken breasts and they were perfectly cooked in the 40 minutes and still very moist. The fennel was still a little too crunchy, so, in future, I would add it at the same time as the chicken, rather than waiting 15 minutes. Also, I'd probably hold off on adding the sauce until mid-way through the cooking time. The flavors were nicely sweet from the honey and orange and tangy from the mustard. I'd certainly make this again.

  • Jane on September 30, 2014

    Loved this combination of flavors with chicken - honey, grain mustard, orange and fennel. It's so quick and simple to prepare then it just bakes in the oven while you get on with the side. I served it with the black and white pilaf on the same page and I would recommend starting that before putting the chicken in the oven. The onions take quite a while to get to "really golden" and then the brown rice cooks with it, so start cooking rather than prepping the pilaf when the chicken goes into the oven.

  • Astrid5555 on April 29, 2014

    Lovely flavor combination! Weeknight friendly.

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