French In A Flash: Braised Fennel Crunch Recipe

• 1/2 tablespoon olive oil, plus 2 teaspoons
• 1/2 tablespoon unsalted butter
• 2 large fennel bulbs, cut into 1/4-inch slices through the root
• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth or vegetable broth
• Kosher salt
• Freshly cracked black pepper
• 1/2 cup panko
• 1 tablespoon chopped fennel fronds
• 1 tablespoon chopped fresh chervil

1. Preheat the broiler.
2. In wide non-stick skillet, heat 1/2 tablespoon olive oil and 1/2 tablespoon butter over medium-high heat. Once butter has melted and just begins to foam, add fennel slices. Saute, turning slices often with silicone spatula, until just turning golden brown, 4 to 5 minutes. Add wine, and allow it to reduce for 30 to 60 seconds. Add chicken broth, and season with salt and pepper to taste. Reduce heat to low, cover pot, and simmer until fennel is tender to tip of a knife, 12 to 15 minutes. Remove lid from pot, and allow any excess moisture to evaporate.
3. In bowl, toss together remaining 2 teaspoons olive oil, panko, and fennel fronds and chervil. Season with salt and pepper.
4. Preheat broiler to high. Spray 9 1/2- by 12-inch baking dish with nonstick cooking spray or olive oil. Place fennel all around bottom of dish, and cover with panko-herb mixture. Place in boiler, 5 to 6 inches below heat source, and cook until panko is golden-brown, 6 to 7 minutes. Serve immediately.

olive oil, unsalted butter, fennel bulbs, white wine, chicken broth, kosher salt, freshly cracked black pepper, panko, fennel fronds, chervil

Taken from www.seriouseats.com/recipes/2011/01/french-in-a-flash-braised-fennel-crunch-recipe.html (may not work)