Oven-Braised Fennel

• 2 large fennel bulbs
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 23 cup simmering chicken stock
• 4 tablespoons unseasoned bread crumbs

1. Preheat oven to 375 degrees.
2. Butter a baking dish.
3. Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick.
4. Arrange the slices in a baking dish and season with salt and pepper.
5. Dot with one tablespoon of the butter.
6. Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender.
7. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
8. While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside.
9. Just before serving the fennel sprinkle with the bread crumbs.

fennel bulbs, salt, butter, chicken, bread crumbs

Taken from cooking.nytimes.com/recipes/7639 (may not work)