Milk-braised chicken with fennel and lemon

SERVES 6 // PREP TIME 10 MINS // COOK 45 MINS

2 tbsp extra-virgin oil 6 chicken Marylands 150 gm pancetta, chopped 4 crushed garlic cloves 3 small fennel, trimmed, sliced into 0.5cm thick rounds

375 ml (1½ cups) milk

1 lemon, rind peeled into strips

½ tsp fennel seeds, lightly crushed 4 rosemary sprigs

Fennel fronds and steamed Roman beans, to serve

1 Preheat oven to 200°C. Heat oil in a flameproof ovenproof casserole dish over medium-high heat. Add chicken, skin-side down, and cook, turning occasionally, until golden (5 minutes). Remove and set aside.

2 Add pancetta and garlic and cook, stirring occasionally, until tender (2-3 minutes). Lay the fennel in the base of a roasting tray. Add milk, lemon rind and fennel seeds. Return chicken, skin-side up. Add rosemary and season to taste.

3 Roast until chicken is golden and tender (40 minutes).

4 Serve with Roman beans, scattered with fennel fronds.