Braised Fennel

1 . Stage

Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.

2 . Stage

Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.

3 . Stage

Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.

4 . Stage

Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.