4
chicken thighs (approx. 180 g each)
6 twigs
thyme
2
organic orange
5 tbs
olive oil
1 tbs
hot mustard
salt, pepper
2
cloves of garlic
500 g
fennel bulb
500 g
waxy potatoes
2
onions
50 g
currants
50 ml
chicken broth
2 tbs
liquid honey
20 ml
anisette (e.g. Pernod)