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["Remove and throw away the stalks from the fennel, reserving some of the fronds for garnish.", "Trim and throw away the tough outer layer, if necessary.", "Quarter the bulbs lengthwise, and set them aside.", "In a large, wide saucepan, heat 1 Tbsp.", "butter over medium-high heat.", "Add in the shallots and chestnuts, and saute/fry, stirring occasionally, for 5 min or possibly till the chestnuts are browned on all sides.", "Cover the pan, reduce the heat to low, and cook, shaking the pan occasionally till the chestnuts are slightly tender, about 5 min.", "Remove the shallots and chestnuts from the pan, and set aside.", "Add in the remaining 3 Tbsp.", "butter to the pan, and heat it over medium-high heat.", "Add in the fennel and sugar, and saute/fry till fennel is well browned on all sides, about 12 to 13 min.", "If the sugar begins to burn, reduce heat and continue to cook.", "Add in shallots, chestnuts, broth, salt, and pepper to the fennel; stir to combine, removing any crispy bits from the bottom of the pan.", "Cover and bring to a boil.", "Reduce heat to medium, and cook, carefully turning vegetables occasionally, till they are tender, about 20 min.", "Uncover, raise heat to medium-high, and cook till liquid is reduced to a glaze, about 12 to 15 min.", "Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.", "Serves 8 to 10.", "How to Peel a Chestnut: To remove the chestnut's shell and bitter skin, cut off a small strip of the shell, and cook the chestnut in boiling water for a minute.", "Remove from heat, and peel with a sharp knife.", "Return any ""difficult"" chestnuts to boiling water, and repeat the process."]
