Slow-Cooked Fennel

Ingredients

• 2 medium fennel bulbs
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• ½ cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1 medium orange, zested and juiced
• salt to taste

Step 1

Trim the fennel bulbs: cut off the green stalks at the top and slice away the tough brown base. Snip some of the feathery fronds from the stalks, chop most of them, and set aside about two tablespoons for garnish. Cut each bulb into eight wedges by halving it four times.

Step 2

Melt some butter in a pan over medium heat, then add the fennel wedges with the flat side down. Let them brown nicely for about three minutes before flipping and cooking for another couple of minutes. Toss in the garlic and thyme and stir for about 30 seconds until fragrant.

Step 3

Pour in the wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine reduce by half, then add the chicken broth and orange juice. Turn the heat to medium, cover the pan, and let everything simmer gently for 25 to 30 minutes until the fennel is really tender.

Step 4

Serve the fennel on plates, sprinkle with a bit of salt, and finish with a little orange zest and the reserved fennel fronds for a fresh touch.