Go Back

Braised Fennel

How to make braised fennel at home.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American


  • 2 medium fennel bulbs
  • 1-2 tablespoons olive oil extra virgin
  • 1 tablespoon fennel fronds chopped
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup dry white wine
  • ½ cup chicken stock homemade or low sodium


  • 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.