(Serves 4)

INGREDIENTS 

• 2 medium fennel bulbs, trimmed and cut lengthways into thick wedges (reserve a few fennel fronds to serve) 
• 4 fresh thyme sprigs 
• 3 garlic cloves, finely chopped 
• 2 ½ tbsp extra virgin olive oil 
• Sea salt flakes and freshly ground black pepper 
• 8 bone-in, skin-on chicken thigh cutlets  
• 200ml dry white wine 
• 1/4 cup fresh orange juice 
• 2 tsp honey 
• 1 plump orange, thickly sliced (see note) 
• Steamed brown rice, to serve

Method

1. Preheat oven to 200°C fan-forced. Place the fennel, thyme and garlic into a large non-stick roasting pan.  Drizzle with 1 ½ tbsp oil and season pepper. Toss to coat. Set aside. 
2. Season the chicken with salt and pepper. Heat remaining 1 tbsp oil in a large frying pan over medium- high heat.  Brown the chicken, in batches, on both sides until deep golden. Arrange the chicken, skin-side up, in the roasting pan.    
3. Pour the wine into the frying pan and stir, scaping the pan, over medium-high heat until reduced by half. Stir in the orange juice and honey. Pour the mixture over the chicken. 
4. Arrange orange slices in the pan. Roast for 45 minutes or until the chicken is cooked through and the fennel is tender.  Scatter with a few reserved fresh fennel fronds.  Serve with steamed brown rice. 
5. Serve!