Promethean Braised Fennel - Litchfield Farmers' Market

Ingredients

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• Recipe by Anna Gill
• Serves: 4
• 2 fennel bulbs, halved or quartered vertically, core in tact
• 2-3 tablespoons minced fennel fronds
• 2 tablespoons olive oil
• 1 clove garlic, pressed or minced
• Zest and juice (½ cup) of 1 small orange
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• ½ cup dry white wine
• ¼ cup chicken broth