Ingredients

• 3 tablespoons unsalted butter
• 12 small shallots, peeled stem ends left intact
• 8 ounces chestnuts, peeled (available at specialty stores)
• 2 tablespoons sugar
• 3 large fennel bulbs (about 5 pounds), trimmed and cut lengthwise into sixths, fronds reserved for garnish
• 2 cups chicken stock, preferably homemade
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper

Browse by ingredient

Instructions

1. In a large straight-sided skillet, melt butter over medium-high heat. Add shallots and chestnuts. Sprinkle with sugar and cook, stirring until beginning to brown, and the sugar caramelizes in bottom of pan, 3 to 5 minutes.
2. Add fennel and stock. Bring stock to a boil scraping up any browned bits from the bottom of pan. Add salt and pepper. Reduce to simmer, cover, and cook until fennel is tender when pierced with the tip of a knife, 20 to 30 minutes. Uncover and return to a boil. Cook until liquid is reduced and syrupy, about 5 minutes.