Fennel and Sage Chicken

This is a nice simple, aromatic chicken recipe that is great for the summer. The fennel provides a refreshing aftertaste and the vinegar really helps to moisten the meat. This version is oven-baked but the grill works well too.

Side Note: After seeing the documentary Food Inc, I’m still a meat eater but only non-hormone/non-factory stuff and not more than once a day. In the Mid-Atlantic region two big brands are Harvestland and Murray’s. They’re pricier but offer coupons on their websites or if you write to them (Murray’s responded to me within a few days).

Prep Time: 10 minutes
Marinade Time: 2 hours+
Cook Time: 25-45 minutes
Servings: 4

1 lb chicken thighs
1.5 t sage powder
1.5 t fennel seeds (crushed in powder)
1 T garlic powder
1 T olive oil
1 T vinegar
chili powder to taste
pepper to taste
salt to taste

Mix all ingredients well and transfer to the fridge. After the marinating period, remove from fridge. Preheat oven to 375. Line an oven safe, shallow dish such as pyrex with aluminum foil with a little extra to fold over. Place the chicken pieces evenly inside the dish. Pour a touch of oil on top. Fold over foil. Cook chicken for 25-45 minutes depending on thickness.