Braised Fennel with a Squeeze of Orange
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium bulbs fennel, stems trimmed and cut into 1 1/2 inch thick wedges
- 1/4 teaspoon ground fennel seed
- 1 cup homemade chicken stock, store bought if that is all you've got
- Fennel pollen - if you have it on hand
- 1 navel orange, quartered
- Sea salt
- Freshly ground black pepper
Melt butter and oil together in a large skillet over medium heat. Add fennel, sprinkle with ground fennel seeds and cook about 5 minutes per side, or until just golden. Add chicken stock. Bubble up and reduce heat to a simmer. The fennel should be just barely submerged in liquid. Simmer until nice and tender but not mushy, about 10 minutes. Remove fennel from braising liquid. Reserve liquid as delicious for a base of soup or simply sipped as is. Transfer fennel to a serving platter. Dress with a squeeze of fresh orange juice and season with a pinch of fennel pollen (if using), salt and freshly ground black pepper.