Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Cut bulbs lengthwise into ⅓-½ inch slices. Do not trim root end, so the slices stay together.
Heat a sauté pan until hot. Add the oil and wait until the oil shimmers before adding the fennel.
Season with some salt and pepper and sear fennel to caramelize, turning once. The fennel should be a rich golden brown.
Add the wine and scrape the bottom of the pan to deglaze.
When the wine has reduced to a syrup, add the chicken stock and put the lid on the pan.
Braise over very low heat for about ten to fifteen minutes, or until the fennel is very tender.
Before serving, garnish with chopped fennel fronds.