Braised Fennel with Pernod and Tarragon

• 2 tablespoons extra-virgin olive oil
• 3 fennel bulbs (about 2 pounds), tops removed, quartered or cut into wedges depending on size, core intact
• 1/4 cup Pernod
• 1/4 cup dry white wine, such as Sauvignon Blanc
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh tarragon

1. Put a Dutch oven or large pot over medium-high heat and coat with the oil.
2. When the oil is hot, lay the fennel in the pot.
3. Brown it well, turning once, about 8 minutes total.
4. Pour in the Pernod and wine and cook until the liquid evaporates, a minute or two.
5. Season with salt and pepper and pour in the stock.
6. Cover and reduce the heat to medium-low.
7. Braise the fennel, turning halfway through cooking, until tender, 20 minutes.
8. You want the liquid to be just about cooked down by the time the fennel is tender.
9. Remove the fennel from the heat and stir in the butter.
10. Arrange the fennel on a platter and garnish with the tarragon.

extravirgin olive oil, fennel bulbs, pernod, white wine, kosher salt, chicken stock, unsalted butter, tarragon

Taken from www.epicurious.com/recipes/food/views/braised-fennel-with-pernod-and-tarragon-377797 (may not work)