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
Why This Recipe Is So Loved
Cooking Hints
- Use low heat to gently braise and avoid burning the liquid.
- Add a splash of white wine or broth for extra depth in flavor.
Step 1
Trim off the green stalks from the top of the fennel bulbs and cutting away the tough, brown base. Snip off the feathery fronds from the stalks, chop most of them, and save about 2 tablespoons for garnishing later. Cut each bulb into eight wedges by slicing it in half, then halving each half twice more.
Step 2
Heat some butter in a pan over medium heat until melted. Place the fennel wedges flat-side down and let them brown for about 3 minutes. Flip them over and cook for another couple of minutes. Toss in the garlic and thyme, cooking just until fragrant, about 30 seconds.
Step 3
Pour in the white wine, using a wooden spoon to scrape up any browned bits stuck to the pan. Let the wine bubble away until it’s reduced by about half. Then add the chicken broth and orange juice.
Step 4
Turn the heat down to medium-low, cover the pan, and let everything simmer gently until the fennel is really tender, which should take around 25 to 30 minutes.
Step 5
Once it’s done, plate the fennel wedges, sprinkle a little salt over them, and finish with a bit of orange zest and those reserved fennel fronds for a fresh touch.
