Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. 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.