Roasted Chicken with Raisin-Pine Nut Jam and Shaved Fennel, Golden Raisin and Chanterelle Salad - Ca

Ingredients

• 2 Cups light molasses
• 2 fresh oranges, peeled and cut into eight pieces each
• 1 Ounce guajillo chiles, stems and seeds removed
• 1 Ounce (about 10) garlic cloves, peeled
• 1 Cup California golden raisins
• 4 Ounces (1 1/4 cups) pine nuts, lightly toasted
• 2 garlic cloves, roasted or fried
• 1 1 / 2 Teaspoons fennel seeds, toasted and minced very fine
• 2 Tablespoons fresh tarragon leaves
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons water
• 3 Tablespoons extra virgin olive oil
• 1 / 2 Teaspoon salt
• 1 / 4 Teaspoon black pepper
• 1 / 4 Cup California golden raisins
• 1 fennel bulb (about 9 ounces)
• 4 Ounces fresh chanterelles
• Butter
• 1 Tablespoon fresh tarragon leaves
• 8 boneless chicken breasts with wing attached (airline)
• Extra virgin olive or lemon oil; for garnish
• Tarragon sprigs; for garnish