Sardinians love to braise meat with olives, to impart a delicious, olive-scented saltiness, and they also love to cook fennel beneath braising meat, so it becomes soft and sweet with the meat juices. This chicken tray-bake with orange and fennel, which is based on a brilliant Nigella recipe, and which I made many times in England, gets the Sardinian treatment, a dish which has become a staple in our home. Feeds 4-6 8 chicken thighs 2 bulbs fresh fennel 2 tsp fennel seeds 3 tsp Dijon mustard 2