Ingredients
4 small fennel bulbs, plus 1 tbsp finely chopped fronds to garnish
100g unsalted butter
1/2 small brown onion, diced
3 oranges
3 tsp Pernod
11/3 cups chicken stock
sea salt and freshly ground black pepper
Method
Preheat the oven to 180°C.
Cut the fennel bulbs into quarters. Remove and discard the root ends. In an ovenproof braising pan, heat half of the butter over medium heat. Add the fennel and onion and cook for about 2 minutes or until the onion is softened.
Grate the zest from 1 orange and reserve. Cut all 3 of the oranges in half and squeeze the juice into the pan. Add the Pernod, allowing it to ignite to burn off the alcohol.
Bring to a brisk simmer, scraping the bottom of the pan with a wooden spoon to de-glaze.
Simmer until the liquid has reduced by half, then add the chicken stock. Season to taste with salt and pepper. Stir in the remaining butter. Once incorporated, cover the pan and bake for about 20 minutes or until the fennel is tender.
Check the seasoning and transfer the fennel to a serving bowl. Garnish with the reserved orange zest and fennel fronds.
