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1
Use a 10-inch straight sided saute pan and a lid.
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2
Trim and cut the fennel bulbs: Cut the stalks and fronds off each bulb. Roughly chop a few fronds to yield about two teaspoons (more or less is fine) and set that aside for garnish. Cut each bulb in half. With a sharp knife, notch out most of the core from each bulb half, leaving a bit of the core in to hold the eventual wedges together. You will only need 3 of the 4 1/2s-save the other to slice thinly into green salads. Put the remaining halves, cut side down, on the cutting board and cut each into 5 or 6 wedges about 3/4 to 1-inch thick. (Point the knife towards the center of the bulb as you make each cut-that way you will be sure to include a bit of the core.) You will probably only be able to fit 14 or 15 wedges in the saute pan. To see what fits, arrange them in the dry pan off the heat.
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3
Cook the fennel. Heat 1 1/2 tablespoons of the butter and the olive oil over medium heat in the pan. When the butter has melted, arrange the fennel wedges in one layer in the pan and season with 3/4 teaspoon salt. Cook, uncovered, without stirring, until the bottom sides are browned
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4
Carefully flip the wedges over with the tongs and cook for about 4 minutes on the other side. Pour the chicken broth in the pan and cover loosely with the lid, leaving just a bit of room for steam to escape. Make sure the chicken broth is simmering; raise the heat if necessary. Cook until the chicken broth has reduced to just a couple tablespoons (the wedges will be tender), about 10 to 12 minutes. Take the pan off the heat and carefully transfer the wedges to a serving plate.
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5
Return the pan to the heat, add the lemon juice and quickly scrape up all the browned bits on the bottom of the pa). Add the cold butter pieces and stir until melted and the sauce looks creamy. Remove the pan from the heat and stir and scrape the pan sauce over the fennel pieces. Sprinkle the chopped fennel fronds and a tiny bit more salt over and serve right away.
