Pot-roast chicken with ’nduja, fennel and winter citrus

Use eight chicken thighs instead of legs here, if you prefer. The bittersweet citrus perfectly balances out the ’nduja’s sly heat. Serve with rice or grains of your choice to soak up all the juices – I particularly love pearled spelt dressed with a fruity olive oil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Put a large casserole on a medium-high heat and add the oil.

Step 2

Season the chicken well, then fry until golden brown all over and transfer to a large plate.

Step 3

Lay the fennel wedges and garlic head halves cut side down in the pan, cook until lightly browned all over, then transfer to the chicken plate.

Step 4

Add the orange and lemon wedges, cook briefly to caramelise lightly, then transfer to the plate.

Step 5

Add the fennel seeds and orange zest to the pan, fry briefly, then pour in the stock, Pernod and orange juice, and whisk in the ’nduja.

Step 6

Gently lay the chicken, garlic, fennel and citrus back in the pot, add the olives and bring to a boil. Leave to bubble for two minutes, then cover and pop in the hot oven for 30–35 minutes, until the chicken is cooked all the way through.

Step 7

Sprinkle with parsley and serve.