Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Whole coriander seeds
1 tb Whole black peppercorns
4 Large sprigs fresh thyme OR
1 ts Dried thyme leaves
4 Large sprigs fresh parsley
3 Bay leaves
2 c Defatted reduced-sodium
-chicken stock
1/3 c Dry white wine
1/3 c Fresh lemon juice
1/4 c Tomato paste
1 tb Olive oil
1 Large onion, cut in half
-lengthwise sliced
6 Large bulbs fennel,
-trimmed cut into wedges,
-plus 2 T chopped fennel
-fronds for garnish
Salt freshly ground black
-pepper to taste

Tie coriander seeds, peppercorns, thyme, parsley and bay leaves
togther in a piece of cheesecloth. In a medium-sized mixing bowl,
whisk together chicken stock, wine, lemon juice, tomato paste and 1
cup water.

Heat 1/2 T of the oil in a large nonstick skillet over medium heat.
Add half of the onions and half of the fennel; cook, stirring, until
the vegetables are limp and starting to color, about 10 minutes. Pour
in half of the chicken stock mixture, tuck the spice bag into the
vegetables and bring the liquid to a boil. Cook over high heat,
stirring occasionally, until the fennel is tender and the sauce has
thickened, about 10 minutes. Season with salt and pepper and transfer
the mixture to a large bowl; reserving the spice bag.

Wipe out the skillet, pour in the remaining 1/2 T oil and repeat the
above steps with the remaining ingredients. Let cool and discard
spice bag.

Serve at room temp. garnished with chopped fennel fronds.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399

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