3 tablespoons extra virgin olive oil

2 fennel bulbs, trimmed and quartered

4 shallots, halved

2 tablespoons white wine

½ cup chicken broth

2 sprigs thyme

1 teaspoon freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper

 

Preheat the oven to 350ºF. Heat a medium, heavy sauté pan over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the fennel and shallots and cook for 8 to 10 minutes, tossing about 2 times, until crusty and brown in spots.* Add the wine, broth, and thyme. Cover the pan, transfer to the oven, and bake for 35 to 40 minutes, or until tender. Discard the thyme sprig and return the pan to medium-high heat. Bring to a boil and simmer for 4 to 5 minutes, or until the broth is thickened and saucy. Drizzle with the lemon juice and season to taste with salt and pepper. Transfer to a platter and serve immediately.

 

Serves 4 as a side dish. Chop and toss with pasta and grated Parmegiano-Reggiano for a main course. Blend with more chicken broth for a soup.