Sumo Citrus® And Chicken Skillet Bake

• 4 chicken thighs, bone in, skin on
• 1 tsp fennel seed, ground
• 1 tsp coriander seed, ground
• 2 tsp brown sugar
• 1 tbsp kosher salt
• 2 tbsp fresh tarragon, minced
• 4 cloves garlic, crushed
• 2 oranges, zested and sliced
• 1 tbsp Dijon mustard
• ¼ c EVOO, divided
• 3 bay leaves
• 2 fennel bulbs, sliced
• 2 shallots, sliced
• 1 c The Fresh Market Orange Juice
• Salt and pepper

Preheat oven to 375°F.

In a small bowl, mix together ground fennel seed, coriander seed, brown sugar, salt, fresh tarragon, garlic, orange zest, Dijon and half of the EVOO.

Smother generously on all sides of the chicken thighs .

In a 12” cast iron skillet, toss fennel, shallot and orange slices in EVOO and a pinch of salt and pepper.

Nestle the chicken thighs with the fennel mixture.

Add orange juice to the base of the mixture and a final drizzle of EVOO on top of the chicken thighs.

Roast, uncover for 40 minutes. Check to ensure the internal temperature has reached 160°F in the thigh meat. Continue to roast, until met.

Pull from oven and let rest 10 minutes before serving hot from the skillet.

Recipe developed by Chef Anna Rossi @annarossiofficial