Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds

　　1 1/2 tablespoons extra-virgin olive oil

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1/2 cup reduced-sodium chicken broth

　　1/4 cup water

　　

Step 1

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.

　　

Step 3

Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.