Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
2
fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1
1/2 tablespoons extra-virgin olive oil
1
/4 teaspoon salt
1
/8 teaspoon black pepper
1
/2 cup reduced-sodium chicken broth
1
/4 cup water
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Preparation
Step 1
Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Step 3
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.