Instructions
Follow the steps and taste along the way.
Prepare the fennel and citrus
Preheat the oven to 220 °C. Trim the fennel, halve it lengthwise, and cut it into wedges about 1.5 cm thick. Zest the orange and squeeze out its juice; squeeze the juice from half the lemon. Finely chop the garlic, halve the olives, and chop the parsley.
Roast the fennel
Spread the fennel on a baking sheet and toss with 15 ml olive oil, 2 g salt, and 0.5 g black pepper. Roast for 25–30 minutes, until the edges are browned and the flesh is tender, but the wedges still hold their shape.
Cook the polenta
Bring 750 ml water to a boil in a saucepan and stir in 1 g salt. Slowly pour in the polenta, stirring constantly. Reduce the heat and cook according to the package instructions, usually 15–20 minutes, stirring often so it becomes smooth and lump-free. If it starts to thicken too much, add 30–50 ml hot water.
Sear the chicken thighs
Pat the chicken thighs dry and coat them evenly with the smoked paprika, oregano, 2 g salt, and the remaining 0.5 g pepper. Heat 10 ml olive oil in a large skillet. Sear the chicken over medium-high heat for 4 minutes per side, until a golden-brown crust forms. Then reduce the heat, cover the skillet, and cook for another 5–7 minutes; the thickest part of the meat should reach at least 74 °C. Transfer the chicken to a plate and cover loosely.
Finish the sauce and serve
Add the garlic to the same skillet and stir for 20 seconds. Pour in the orange and lemon juice, then add the orange zest and olives. Cook for 2–3 minutes to reduce the sauce slightly, then return the chicken and any juices it has released to the skillet. Stir in half the parsley. Divide the polenta among plates, then add the roasted fennel and chicken thighs with the sauce. Finish with the remaining parsley.
