Braised Fennel with Figs
Gourmet Restaurant Meals
Fennel's subtle, delicate anise flavor combines beautifully here with the earthy sweetness of figs for an exceptional side dish to go with roast pork, chicken or beef.
4-6 fennel bulbs, tops trimmed and discarded, bulbs cut in 1/2-inch wedges
4 tablespoons olive oil, divided
1 package (7-8 ounces) dried Mission figs, stemmed and quartered
3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water
1 teaspoon ground cinnamon
Salt and ground black pepper
Preheat the oven to 400 degrees. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the half the fennel and sauté until golden brown on all sides, about 8 minutes total. Remove the browned fennel from the pan and set aside. Repeat with the remaining olive oil and fennel.
Transfer all the fennel back to the pan, and add the figs, diluted Fond de Poulet Gold®, and cinnamon, stirring to combine. Cover the pan, place it on center rack of the oven, and bake for 30 minutes, basting once with the pan juices after 15 minutes.
Remove the cover and bake until the fennel is tender and the pan juices are slightly reduced, about another 20 minutes. Baste with the pan juices after 10 minutes. Season to taste with salt and pepper. Serve the fennel and figs with the pan juices spooned over them.