Braised Fennel

Ingredients:

3 Tablespoons unsalted butter
1/2 teaspoon sugar
1/4 teaspoon salt
2 fennel bulbs, halved and each half cut into 4 wedges
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon minced thyme leaves
1 teaspoon lemon juice
Ground pepper

Instructions:
Melt 2 Tablespoons butter in a 12 inch skillet over medium heat.  Springle the 1/2 teaspoon sugar and 1/4 teaspoon salt (don't over salt) evenly over the bottom of the skillet and add the fennel, cut side down, in a single layer.  Stir occasionally, until golden brown, about 10 minutes

Add the wine, broth and thyme.  Reduce the heat to low, cover and simmer until a knife inserted into the root end meets little resistance, about 20 minutes.

Transfer fennel to warmed serving platter, leaving the broth mixture in the skillet and cover.  Return the liquid to a simmer over medium high heat for about 1-2 minutes until mixture in thick and syrup like.  Turn off the heat and add 1 Tablespoon butter, lemon juice and season with salt and pepper (if necessary).  Spoon the sauce over the fennel and serve immediately.