Braised Fennel with Orange

• 4 fennel bulbs, plus 1 tablespoon finely chopped fronds
• 8 tablespoons (1 stick) unsalted butter
• 1/4 cup diced onion
• 3 oranges
• 1 tablespoon Pernod
• 1 1/2 cups chicken stock
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. Cut the fennel bulbs into quarters.
3. Remove and discard the root ends.
4. In an ovenproof braising pan, heat 4 tablespoons of the butter over medium heat.
5. Add the fennel and onion and cook for about 2 minutes, or until the onion is softened.
6. Grate the zest from 1 orange and reserve.
7. Cut all 3 of the oranges in half and squeeze the juice into the pan.
8. Add the Pernod, ignite it to burn off the alcohol, then bring the liquid to a brisk simmer, scraping the bottom of the pan with a wooden spoon to deglaze.
9. Simmer until the liquid reduces by half, then add the chicken stock.
10. Season to taste with salt and pepper.
11. Stir in the remaining 4 tablespoons of butter.
12. When incorporated, cover the pan and bake for about 20 minutes, or until the fennel is tender.
13. Transfer to a serving bowl.
14. Season to taste with salt and pepper.
15. Garnish with the reserved orange zest and fennel fronds and serve.

fennel bulbs, butter, onion, oranges, pernod, chicken stock, kosher salt

Taken from www.cookstr.com/recipes/braised-fennel-with-orange (may not work)