- 6 boneless, skinless chicken thighs or breasts
- 2 tablespoons butter (for cooking chicken)
- 2 tablespoons olive oil (for cooking chicken)
- 7-8 cloves garlic, crushed (not chopped)
- 2-3 heads of fennel
- 4 red onions
- 2 bunches of asparagus
- 4 heads whole garlic for garnish (optional)
- 2-3 blood oranges for garnish (optional)
- 2 shallots
- 4 cloves garlic
- 2 tablespoons Dijon mustard
- ½ cup honey
- ½ cup rice wine vinegar
- 1 cup olive oil
- 4 tablespoons tamari
- Juice from 2 blood oranges
- Chopped parsley
- Sea salt & pepper
Place all marinade ingredients in a blender. Blend on medium speed, until smooth. Taste and adjust seasoning if needed.
Place chicken in a mixing bowl or glass tray. Pour marinade over chicken, along with crushed garlic. Only use amount of marinade needed to cover chicken. Remainder can be reserved to drizzle on top of finished dish. For best results, marinate chicken overnight.
When ready to cook, heat a cast iron skillet over medium-high heat and add in oil and butter. Once butter is melted, place 3 chicken breasts or thighs in pan and season chicken with salt and pepper. Be sure to include crushed garlic from the marinade.
Cook chicken on one side until nicely browned. Flip chicken and brown opposite side. Remove cooked chicken and garlic to a roasting pan or baking sheet and cook remaining chicken using the same instructions.
When all chicken is cooked, pour pan juices over the chicken and finish in the oven at 400˚ for ~10 minutes. Dark meat may take a few minutes longer.
If planning to garnish with whole garlic, cut tops off the garlic heads. Drizzle cut heads with olive oil and wrap in tin foil. Place in oven and roast at 400˚ for ~25 minutes, until garlic is soft and golden brown. Garlic can be prepared ahead of time and set aside until dish is ready for plating.
If planning to garnish with blood oranges, remove rind from 2-3 oranges and slice into rounds. Set aside until ready to plate.
Preheat grill on high heat. Wash and dry all of the vegetables (except onions). Prepare fennel by removing tops and slicing lengthwise. Clean onions and slice into thick rounds. Remove the tough bottom ends from asparagus. Drizzle all with olive oil, salt, and pepper. Grill fennel, onions, and asparagus until browned on all sides. Remove to baking sheet.
For a rustic, family style dish, plate vegetables, garlic, and chicken together on a large platter. Finish by drizzling some of the unused marinade on top of all ingredients. Optional: garnish dish with sliced blood oranges and roasted garlic heads.