Savory Slow-Cooked Fennel Delight

Step 1

Start by gently separating the vibrant green stalks from the top of the white fennel bulbs and removing the brown, round base. Save the delicate fronds and give them a fine chop, setting aside a couple of tablespoons for the finishing touch. Next, slice the bulbs into halves and then into wedges, creating 8 pieces from each.

Step 2

In a pan, let a pat of butter melt over medium heat until it sizzles gently. Lay the fennel wedges flat-side down in the pan, letting them brown and caramelize for roughly 3 minutes. Turn them over and cook for an additional 2 minutes or until they develop a beautiful golden hue. Toss in minced garlic and fresh thyme, allowing their aromas to infuse for about half a minute. Pour in a splash of wine to deglaze the pan, ensuring to scrape up all those flavorful browned bits with a wooden spoon. Let the wine simmer and reduce by half before adding a combination of chicken broth and zesty orange juice.

Step 3

Lower the heat to a gentle simmer and cover the pan, letting the fennel gently cook until it becomes irresistibly tender, which should take around 25 to 30 minutes of patience and anticipation.

Step 4

Once the fennel is perfectly cooked, arrange it gracefully on a plate. Sprinkle a pinch of salt over the top and garnish with freshly grated orange zest and the reserved fennel fronds for a burst of freshness.