Just a little Wednesday morning quickie.
This is a super simple dish! Serve it as a perfect side, add it to a risotto for an incredible depth of flavour, or just eat it for an amplified fennel experience. I served it as a separate course as part of a light Valentines dinner I made to serenade my better half.
1 fennel bulb, quartered 1 lemon
1/2 cup chicken stock
1 garlic clove
2 tbsp Olive Oil
1 sprig of fresh thyme
1. Pre-heat oven to 325 degrees F. Heat pan to medium high, add olive oil, and add the fennel. Flip once a nice golden brown colour is developed, then remove from heat.
2. Add chicken stock and lemon juice to pan, then add the shallot, garlic, lemon zest, and half of the thyme.
3. Braise for 45 minutes, then remove. Sprinkle with the remaining thyme leaves and a touch of olive oil. Crack some pepper over and serve.