Sous Vide Clementine and Fennel Chicken Breasts

Ingredients

• 1 1/2 tablespoons freshly squeezed orange juice
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons light brown sugar
• 1 tablespoon Pernod
• 1 tablespoon extra virgin olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon fennel seeds
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 bone-in, skin-on chicken breasts
• 1 medium fennel bulb, trimmed and thinly sliced, fronds reserved for serving
• 2 clementines, unpeeled and sliced horizontally into 1/4-inch thick slices
• Chopped parsley, for serving