Braised Fennel

1. 1

   Trim the fennel following the illustrated directions opposite.

2. 2

   Slice the pieces crosswise into 3/4-inch strips.

3. 3

   Heat the butter in a medium skillet over medium heat until foaming.

4. 4

   Scatter the fennel pieces over the butter, season them lightly with salt and pepper, and cook, tossing and stirring, until they begin to brown, about 6 minutes.

5. 5

   Pour in the chicken stock and bring to a boil.

6. 6

   Lower the heat so the stock is simmering.

7. 7

   Cover the pan and cook until the fennel is tender, 15 to 20 minutes.

8. 8

   During the last few minutes, remove the lid from pan so about half the liquid evaporates.

9. 9

   If youd like to serve the fennel dryand lightly caramelized, continue cooking until all the liquid has boiled off and the fennel is lightly browned, about 4 minutes.

10. 10

    Taste, and add more salt and pepper if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.