Braised Fennel

• 2 fennel bulbs
• 4 tablespoons olive oil
• 1 cup chicken broth
• Salt and freshly ground black pepper to taste
• 1 tablespoon Pernod

1. Trim fennel and chop the leaves; slice the fennel one-half inch thick.
2. Wash.
3. Place in skillet with hot oil and chicken broth.
4. Add enough water to barely cover the fennel.
5. Cook, uncovered over medium heat for 25 minutes, or until tender.
6. Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
7. Return fennel to pan; season with salt, pepper and Pernod.

fennel bulbs, olive oil, chicken broth, salt, pernod

Taken from cooking.nytimes.com/recipes/1573 (may not work)