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40 Cloves Chicken & Fennel Salad
What You Need
• 1 whole fryer cut into 8 pieces
• ½ cup plus 2 Tbsp. olive oil
• 10 sprigs fresh thyme
• 40 peeled cloves garlic
• Salt & Pepper

• 1 fennel bulb
• 1 avocado
• ½ lemon
• 2 blood oranges
• Good flake salt and pepper to taste
• 1 Tbsp. quality olive oil

Preheat oven to 350 degrees. Season chicken with salt and pepper. Toss with a 2 Tbsp. olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme and garlic cloves. Cover and bake for 1 ½ hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve and serve. Micro plane lemon and orange peel. Save for later. Cut stalks off of fennel and reserve franz. Cut bulb n half through the root. Slice fennel thin (with a knife or mandolin). Cut peel off the blood orange and segment. Save segments for later. Squeeze juice from what remains of the blood orange into a bowl. Add sliced fennel, lemon juice, ¾ Tbsp. olive oil, pinch of micro planed lemon and orange peel, salt and pepper. Toss. Dice avocado flesh into large chunks. Place avocado on your serving vessel. Place fennel mixture on top of avocado. Add orange segments. Top with salt and fennel franz. Drizzle with remaining ¼ Tbsp. olive oil.


  

  
 
 
 
 
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