Orange-braised fennel

  • 1 tablespoon olive oil
  • 3 fennel bulbs, trimmed and each cut into 6 wedges
  • 1/2 cup chicken stock
  • 1/2 cup fresh orange juice
  • 2 cloves garlic, chopped
  • Salt and freshly ground black pepper

1) Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic.

2) Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

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