Braised Fennel W/Parmesan Bread Crumbs

• 3 medium fennel bulbs, trimmed and halved lengthwise
• 4 teaspoons butter, divided
• 1/2 cup dry white wine
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 thyme sprigs
• 1/2 cup fresh breadcrumbs
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

1. Preparation
2. 1. Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a AAAA-simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.
3. 2. Melt remaining 2 teaspoons butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a platter. Sprinkle breadcrumb mixture evenly over fennel.
4. David Joachim, Cooking Light
5. MARCH 2015

fennel bulbs, butter, white wine, chicken, kosher salt, freshly ground black pepper, thyme, fresh breadcrumbs, parsley, cheese

Taken from www.epicurious.com/recipes/member/views/braised-fennel-w-parmesan-bread-crumbs-58390118 (may not work)