4 large fennel bulbs
2 Tablespoons butter
1/4 cup white wine
1/2 teaspoon orange zest
1/2 cup fresh squeeze orange juice (from about 1 1/2 Navel oranges)
1/2 cup chicken stock
1 Tablespoon honey
1/2 teaspoon white wine vinegar
1 Tablespoon thyme leaves, stems removed
1 Tablespoon parsley, chopped
1 1/2 teaspoon kosher salt
Prepare Fennel: Cut off the green tops of the fennel bulbs and trim the root slightly. Cut fennel in half from top through root, and through the widest diameter of the bulb. Lay each half flat and cut in half, leaving a bit of root on each wedge to help it hold together.
Sauté Fennel: In a large high-sided sauté pan, melt butter. Add fennel wedges and sauté until golden, about 5-7 minutes. Stir only occasionally (because otherwise the fennel will break apart). Add wine and cook until reduced to a syrup. Zest the orange and set aside. Add the orange juice, chicken stock and honey. Cover pan, reduce heat to low, and cook until fennel is tender, about 15-20 minutes. Remove lid and reduce liquid to a thick syrup, about 5 minutes. Add the vinegar, orange zest, thyme and parsley then season to taste with salt. Serve immediately.
Recipe created by Parties That Cook®