Ingredients:
1 large fennel bulbs or 2 small fennel bulbs
2 tablespoons butter
1 small garlic cloves, whole
1/2 teaspoon thyme
salt & freshly ground black pepper
1/4 cup dry white wine (optional)
chicken stock, to cover
Directions:
Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
Add fennel garlic, thyme, and toss to coat with butter.
Season with salt and pepper, to taste.
Add wine and chicken stock.
Bring mixture to a boil, reduce heat to a simmer and cover.
Braise for 15 to 20 minutes, or until vegetables are tender.
Stir in remaining tablespoon butter.
Reseason with salt and pepper, to taste.
Servings: 2
Time preparation: 5 min.
Time total: 20 min.