Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan's chicken with fennel, orange and thyme Food Lyndey Milan's chicken with fennel, orange and thyme Preparation time 15 minutes Cooking time 55-65 minutes Serves 4 When it comes to the classic fennel and orange combo present in this easy roast dish by Lyndey Milan, a nice balance of citrus, stonefruits and apple will elevate the mix beautifully. Vermentino and Arneis are first tier choices here – otherwise, Chardonnay is a dependable and superb choice with any chicken creation. INGREDIENTS 2 tbsp (40ml) extra virgin olive oil 8 bone-in chicken thighs, skin on if possible 2 fennel bulbs, trimmed and thickly sliced, fronds reserved 4 garlic cloves, lightly crushed 1/2 tsp fennel seeds, lightly crushed 1/2 cup (125ml) dry white wine 1 tbsp seeded mustard 1/2 cup (125ml) chicken stock 1/2 cup (125ml) orange juice Finely grated zest of 1 orange or orange strip, no pith 2–3 small thyme sprigs Salt and freshly cracked black pepper, to taste Roast, mashed potatoes or crusty bread, to serve METHOD 1. Pre-heat the oven to 180°C. 2. Heat the olive oil in a large ovenproof pan over medium heat and brown the chicken well all over. Remove and set aside. 3. Add the fennel, garlic and fennel seeds to the pan and cook for a few minutes until lightly coloured. 4. Pour in the wine and bring to a simmer, scraping the base of the pan, and cook for 2–3 minutes to reduce slightly. Add the mustard, stock, orange juice, orange zest, thyme and seasoning. Bring to the boil then return the chicken to the pan, bring to a gentle simmer. 5. Cover, place in oven and roast for 45–60 minutes until the chicken is tender and the fennel soft. Remove the lid for the final 10 minutes to reduce sauce slightly. 6. Serve, sprinkled with reserved fronds and with mashed or roasted potatoes, or crusty bread, to soak up the pan juices. Food Chef Lyndey Milan Photographer John Paul Urizar Food Stylist Michaela le Compte Preparation Time 15 minutes Cooking Time 55-65 minutes Serves 4 Wine Pairing Heartland Vermentino 2023 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart David Hook Central Ranges Vermentino 2024 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Trimboli Family Wines Two Cultures Vermentino 2023 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart West Cape Howe Vermentino 2025 $22.95 in any 12 $24.30 in any 6 $27.00 each Price | options $22.95 in any 12 bottles Qty Add to cart Box Grove Vineyard Vermentino 2024 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Trimboli Family Wines Saverio Family Selection Vermentino 2022 $22.10 in any 12 $23.40 in any 6 $26.00 each Price | options $22.10 in any 12 bottles Qty Add to cart Trimboli Family Wines Saverio Selezione Della Regione Vermentino 2024 $22.10 in any 12 $23.40 in any 6 $26.00 each Price | options $22.10 in any 12 bottles Qty Add to cart David Hook Central Ranges Vermentino 2025 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Mitolo Jester Vermentino 2025 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Lovable Rogue Vermentino 2025 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Discover More Discover more Lyndey Milan recipes Food Lyndey Milan's barramundi with Provençale herb aioli Food Lyndey Milan's braised butter beans with lamb rump Food Lyndey Milans bee-sting cake