Makes 4 servings. Difficulty
2 fennel bulbs, trimmed 2 teaspoons extra virgin olive oil 1/2 teaspoon sugar 1 cup gf Chicken Stock 1/4 cup orange juice 1 Tablespoon balsamic vinegar 1/2 teaspoon kosher salt
Cut each fennel bulb in half through the root end; cut each half into quarters. Heat the oil in a large non-stick skillet over medium high heat. Add the fennel pieces to the skillet in a single layer. Sprinkle fennel with sugar. Cook 3 minutes per side or until each side is lightly browned. Stir in the chicken stock, orange juice, balsamic vinegar and salt; bring to a boil. Reduce heat and simmer for about 35 minutes or utnil fennel is crisp-tender and liquid is nearly evaporated, turning occasionally. Serve.