Oven-Braised Fennel with Black Figs
- 2 large fennel bulbs-trimmed, cored and cut into 1/2 inch thick wedges
- 1 medium onion, sliced 1/2 inch thick
- Dried Mission figs, halved lengthwise
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 6 thyme sprigs
- Preheat the oven to 350.
- Arrange the fennel wedges, figs and onion slices in a roasting pan in an even layer.
- Pour the broth, wine and olive oil over the fennel.
- Season generously with salt and pepper and scatter the thyme sprigs on top.
- Cover with foil and bake for 1 hour, until the fennel is very tender.
- Increase the oven temperature to 450.
- Uncover the fennel and cook on the top shelf of the oven for about 20 minutes, basting a few times with the cooking liquid, until the liquid has reduced and the fennel is glazed.
- Discard the thyme sprigs and serve the fennel hot or warm.
wedges, onion, mission figs, chicken broth, white wine, extravirgin olive oil, salt, thyme
Taken from www.foodandwine.com/recipes/oven-braised-fennel-with-black-figs (may not work)