Braised Fennel

• 1 large fennel bulbs or 2 small fennel bulbs
• 2 tablespoons butter
• 1 small garlic clove, whole
• 1/2 teaspoon thyme
• salt & freshly ground black pepper
• 1/4 cup dry white wine (optional)
• chicken stock, to cover

1. Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
2. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
3. Add fennel garlic, thyme, and toss to coat with butter.
4. Season with salt and pepper, to taste.
5. Add wine and chicken stock.
6. Bring mixture to a boil, reduce heat to a simmer and cover.
7. Braise for 15 to 20 minutes, or until vegetables are tender.
8. Stir in remaining tablespoon butter.
9. Reseason with salt and pepper, to taste.

fennel bulbs, butter, garlic, thyme, salt, white wine, chicken stock

Taken from www.food.com/recipe/braised-fennel-166054 (may not work)