2.Heat 1 tablespoon of the oil in large deep flameproof baking dish; cook spatchcocks, one at a time, until browned all over. Place one lemon quarter in cavity of each spatchcock.
3.Heat remaining oil in same dish; cook fennel, onion and garlic, stirring, until onion softens. Add ouzo; cook, stirring, until ouzo evaporates. Add stock; bring to a boil. Place spatchcocks on fennel mixture; cook, uncovered, in oven about 35 minutes or until spatchcocks are just cooked through.
4.Add zucchini to dish, submerging into fennel mixture; cook, uncovered, in oven about 5 minutes or until zucchini is tender. Transfer spatchcocks to large plate; cover to keep warm.
5.Bring fennel mixture to a boil. Add juice and cream; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in half of the fennel fronds.
6.Using slotted spoon, divide fennel mixture among plates; top with spatchcock. Drizzle with pan juices; sprinkle with remaining fennel fronds, serve with risoni, if desired.
Risoni, a tiny rice-shaped pasta similar to orzo, is the perfect accompaniment for this recipe’s creamy fennel mixture. While the fennel mixture simmers, cook 500g of risoni in a large saucepan of boiling water. When just tooth-tender (al dente), drain risoni and serve with the spatchcock and fennel.