Braised Fennel with Orange

1. 1

   Preheat the oven to 350F.

2. 2

   Cut the fennel bulbs into quarters.

3. 3

   Remove and discard the root ends.

4. 4

   In an ovenproof braising pan, heat 4 tablespoons of the butter over medium heat.

5. 5

   Add the fennel and onion and cook for about 2 minutes, or until the onion is softened.

6. 6

   Grate the zest from 1 orange and reserve.

7. 7

   Cut all 3 of the oranges in half and squeeze the juice into the pan.

8. 8

   Add the Pernod, ignite it to burn off the alcohol, then bring the liquid to a brisk simmer, scraping the bottom of the pan with a wooden spoon to deglaze.

9. 9

   Simmer until the liquid reduces by half, then add the chicken stock.

10. 10

    Season to taste with salt and pepper.

11. 11

    Stir in the remaining 4 tablespoons of butter.

12. 12

    When incorporated, cover the pan and bake for about 20 minutes, or until the fennel is tender.

13. 13

    Transfer to a serving bowl.

14. 14

    Season to taste with salt and pepper.

15. 15

    Garnish with the reserved orange zest and fennel fronds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.