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.
2. Add fennel and brown on all sides.
3. Stir in the stock, orange juice and garlic.
4. Bring to a boil, then cover and lower the heat to a simmer.
5. Cook until fennel is tender, about 20 minutes.

olive oil, fennel bulbs, chicken stock, orange juice, garlic, salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/orange-braised-fennel-recipe.html (may not work)