Orange Chicken

Peel the onions and garlic. Cut the onions into wedges and thinly slice the garlic. Rinse the celery, trim and cut into 2-3 cm (approximately 1-inch) long pieces. Rinse the fennel, trim, core and slice. 

Rinse the chicken, pat dry and season with salt and pepper. Heat the oil in a large Dutch oven and sear the chicken until golden brown on all sides. Remove from the pan. Add the prepared vegetables and sauté for about 5 minutes. Deglaze with the liqueur and stock. Return the chicken to the pan. Rinse the orange in hot water and wipe dry. Remove the zest with a vegetable peeler, peel the remaining pith and cut the flesh into wedges. Add the wedges, zest and olives to the chicken, season with salt and pepper, cover and simmer for about 40 minutes, until cooked through, stirring occasionally.