Braised Fennel and Red Onion

2 Fennel Bulbs
1 Red onion
Black Olives
Olive Oil
Butter
Chicken Stock
Hawaiian Red Sea Salt
Madagascar Pepper
Herbs de Provence
Bay Leaves

Trim Stems and Leaves off of fennel bulbs and cut in half if small, or in quarters if very large.

Heat 2 TB olives oil and 2 TB butter in a skillet large enough to hold bulbs without overlapping. Place bulbs flat side down in the skillet and start to brown on medium heat.

Peel onion and cut into quarters. Add to skillet in between fennel bulbs and start to brown.

Season withHawaiian Red sea salt, a few good turns ofMadagascar peppercornsand 1 teaspoon ofHerbes de Provence& 2-3Bay leaveswhole.

When beginning to color, add 1/4 cup chicken stock to the skillet, cover and allow to braise.

Cooking will take approximately 45 minutes until fennel is tender. During this time add more chicken stock as necessary to keep fennel from burning. There should always be a small amount of liquid in the pan. Turn over once or twice during the braising process.

When tender, adjust seasoning and add black olives as garnish. Transfer to a pretty platter or serve in the skillet.

You can also garnish with crumbles feta or goat cheese (optional)

Serves 4-6 as a side dish

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