Quick Listen - The Cocktail Cabinet - Match with Chicken with Orange & Fennel from Ep 179

Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store as they discuss matching wine with food for cooking a chicken dish.
Myles suggests the

Murdoch Hill Tilbury Chardonnay

Hesket Estate Jingella Pinot Noir

WIN - a double pass to the Prince Wine Store Introductory Wine Course, valued at $350 per person! All you need to do is head to www.icanwin.com.au and tell us in 100 words or less about your best wine experience or adventure.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

Don’t Shoot the Messenger and The Sounding Board ‘MASH UP’
Date: Thursday 22nd July
Venue: The Astor Theatre, 1 Chapel St, St Kilda
Times: 5pm arrival, 6pm Live Podcast
Cost: $35 per person, includes a pre-drink upon arrival.

Proceeds donated to Breast Cancer Network Australia.
Thanks to our presenting partner Red Energy - 100% Aussie owned gas and energy.

Chicken Traybake with Orange and Fennel
Prep Time 15 minutes
Cooking Time 1 hour
Serves 6

2 large fennel bulbs or 3 smaller (about 1kg in total)
100ml of extra virgin olive oil plus 1 tablespoon for drizzling on cooking chicken
Meat and juice of 1 orange and 1 lemon
2 teaspoons sea salt flakes
6 teaspoons fennel seeds
4 teaspoons Dijon mustard
12 chicken thighs, skin on and bone in – preferably organic

Remove fennel fronds and place in a resealable bag for serving. Cut the bulbs into quarters and then each quarter into three pieces lengthwise.
Combine the oil, meat and juice, mustard, fennel seeds and salt in a jug and give a good stir.
In a large resealable bag, place a quarter of the chicken pieces, followed by a quarter of the fennel and so on until the bag is full. Then pour the marinade into the bag and seal well. Lay the bag on a flat surface and squelch the marinade evenly all over the chicken and fennel.
Leave in the fridge overnight or up to a day. If you are pushed for time, leave it for an hour in a cool place.
When ready to cook, preheat the oven to 200c and remove the chicken and fennel from the fridge, pouring it into a shallow roasting pan, marinade and all. Arrange the chicken, skin side up on the fennel and leave to come up to room temperature for around thirty minutes.
Drizzle the oil over the chicken and roast for 1 hour.

When fennel is soft and chicken nicely browned, remove from the oven and slide onto a warm serving dish. Boil the remaining sauce on the stovetop, stirring for a few minutes until it becomes syrupy.
Pour over the chicken and fennel then tear the reserved fennel fronds over the dish and serve.

Adapted from Simply Nigella, Feel Good Food
Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store as they discuss matching wine with food for cooking a chicken dish.

Myles suggests the

Murdoch Hill Tilbury Chardonnay
Hesket Estate Jingella Pinot Noir

WIN - a double pass to the Prince Wine Store Introductory Wine Course, valued at $350 per person! All you need to do is head to www.icanwin.com.au and tell us in 100 words or less about your best wine experience or adventure.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

Don’t Shoot the Messenger and The Sounding Board ‘MASH UP’

Date: Thursday 22nd July

Venue: The Astor Theatre, 1 Chapel St, St Kilda

Times: 5pm arrival, 6pm Live Podcast

Cost: $35 per person, includes a pre-drink upon arrival.

Proceeds donated to Breast Cancer Network Australia.

Thanks to our presenting partner Red Energy - 100% Aussie owned gas and energy.

Chicken Traybake with Orange and Fennel

Prep Time 15 minutes

Cooking Time 1 hour

Serves 6

2 large fennel bulbs or 3 smaller (about 1kg in total)

100ml of extra virgin olive oil plus 1 tablespoon for drizzling on cooking chicken

Meat and juice of 1 orange and 1 lemon

2 teaspoons sea salt flakes

6 teaspoons fennel seeds

4 teaspoons Dijon mustard

12 chicken thighs, skin on and bone in – preferably organic

Remove fennel fronds and place in a resealable bag for serving. Cut the bulbs into quarters and then each quarter into three pieces lengthwise.

Combine the oil, meat and juice, mustard, fennel seeds and salt in a jug and give a good stir.

In a large resealable bag, place a quarter of the chicken pieces, followed by a quarter of the fennel and so on until the bag is full. Then pour the marinade into the bag and seal well. Lay the bag on a flat surface and squelch the marinade evenly all over the chicken and fennel.

Leave in the fridge overnight or up to a day. If you are pushed for time, leave it for an hour in a cool place.

When ready to cook, preheat the oven to 200c and remove the chicken and fennel from the fridge, pouring it into a shallow roasting pan, marinade and all. Arrange the chicken, skin side up on the fennel and leave to come up to room temperature for around thirty minutes.

Drizzle the oil over the chicken and roast for 1 hour.

When fennel is soft and chicken nicely browned, remove from the oven and slide onto a warm serving dish. Boil the remaining sauce on the stovetop, stirring for a few minutes until it becomes syrupy.

Pour over the chicken and fennel then tear the reserved fennel fronds over the dish and serve.

Adapted from Simply Nigella, Feel Good Food

Learn more about your ad choices. Visit megaphone.fm/adchoices