Parboil halved new potatoes for 10 minutes or so, drain and set aside. Slice a bulb or two (depending on size)
of fennel, saving the green fronds, and scatter into a shallow casserole dish. Season and add a small glass of
dry white wine (or dry vermouth) together with the juice of an orange. Nestle chicken thighs in amongst the fennel,
together with the parboiled potatoes and slices of orange. Roast in a 180°C oven for 45 minutes to an hour,
basting from time to time, until the chicken is cooked and golden. Serve garnished with the fennel fronds.