Heat the olive oil in a large heavy-based ovenproof dish or Dutch oven over medium-high heat.
Season the chicken generously with salt and pepper. Add to the dish and cook, turning occasionally, for 8-10 minutes until golden brown on all sides.
While the chicken is browning, whisk together the Dijon mustard, mustard powder, a2 Milk® Full Cream, and chicken stock in a large jug until combined.
Pour the mustard mixture around the chicken. Add the fennel seeds, lemon rind strips, and thyme sprigs to the dish.
Transfer to the oven and cook uncovered for 1 hour.
Add the halved pickling onions to the dish. Return to the oven and cook for a further 30 minutes until the chicken is tender, golden, and the juices run clear when the thigh is pierced.
Remove from oven and rest for 10 minutes before carving.
Serve the chicken with the braising sauce and onions spooned over. Season with extra cracked black pepper to taste.
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