Braised Fennel Crunch

Ingredients

• 1/2 tablespoon olive oil, plus 2 teaspoons
• 1/2 tablespoon unsalted butter
• 2 large fennel bulbs, cut into 1/4-inch slices through the root
• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth or vegetable broth
• Kosher salt
• Freshly cracked black pepper
• 1/2 cup panko
• 1 tablespoon chopped fennel fronds
• 1 tablespoon chopped fresh chervil

Directions

1. Set the broiler to preheat. In a wide non-stick skillet, warm 1/2 tablespoon olive oil with 1/2 tablespoon butter over medium-high heat. When the butter is melted and starting to bubble, slide in the fennel slices. Cook, using a silicone spatula to turn them frequently, until they are just beginning to take on a golden color, 4 to 5 minutes.
2. Pour in the wine and let it cook down for 30 to 60 seconds. Add the chicken broth, then season with salt and pepper to taste. Turn the heat to low, cover the pot, and let the fennel gently simmer until the tip of a knife slips in easily, 12 to 15 minutes. Uncover the pot and cook off any liquid that remains.
3. In a bowl, combine the remaining 2 teaspoons olive oil, panko, fennel fronds and chervil. Add salt and pepper to season.
4. Set the broiler to high. Coat a 9 1/2- by 12-inch baking dish with nonstick cooking spray or olive oil. Arrange the fennel across the bottom of the dish, then scatter the panko-herb mixture over the top. Broil the dish 5 to 6 inches from the heat until the panko is golden-brown, 6 to 7 minutes. Serve immediately.