- 1 tablespoon olive oil
- 3 fennel bulbs, trimmed and each cut into 6 wedges
- 1/2 cup chicken stock
- 1/2 cup fresh orange juice
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.