Nutrition per serving may change if servings are adjusted.
¼ cup whole coriander seeds
1 tablespoon whole black peppercorns
4 large sprigs fresh thyme, or 1 teaspoon dried
4 large sprigs fresh parsley
3 bay leaves
2 cups reduced-sodium chicken broth
⅓ cup dry white wine
⅓ cup lemon juice
¼ cup tomato paste
1 cup water
1 tablespoon extra-virgin olive oil, divided
1 large onion, cut in half lengthwise and sliced, divided
6 large bulbs fennel, trimmed and cut into wedges, divided, plus 2 tablespoons chopped fennel fronds for garnish
Salt & freshly ground pepper, to taste
Tie coriander seeds, peppercorns, thyme, parsley and bay leaves together in a piece of cheesecloth. Whisk together broth, wine, lemon juice, tomato paste and water in a medium bowl.
Heat 1½ teaspoons oil in a large nonstick skillet over medium heat. Add half the onion and half the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half the broth 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 pan, pour in the remaining 1½ teaspoons oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag. Serve at room temperature, garnished with chopped fennel fronds.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Return to room temperature before serving.
66 calories;1 g fat(0 g sat); 4 g fiber; 12 g carbohydrates; 2 g protein; 37 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,211 IU vitamin A; 19 mg vitamin C; 61 mg calcium; 1 mg iron; 182 mg sodium; 549 mg potassium
Vitamin C (32% daily value), Vitamin A (24% dv)