2 Reviews

This was my time cooking with fennel, in fact I don't like the taste of anise. I'm glad I tried it because this was delicious. I made one batch which everyone tried and loved so I went to the store, got more fennel and made a double batch the same day for dinner. I didn't have any chicken stock so I used vegetable bouillon cubes dissolved in water for my broth. I also used dried oregano. Delicious. Thanks for posting this recipe.

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dna414 January 15, 2014

Really fantastic!!! I thinly sliced my onions and fennel with a mandoline and I thought they cooked wonderfully a little bit thinner. I used fresh thyme because I was out of fresh oregano but I used a bit of dried oregano. Also threw in a few red pepper flakes and just a touch of butter instead of the whole tablespoon. The flavor is really enhanced by added that just enough amount of vinegar!! Will definitely make this dish again, thanks!!!

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Chef*Lee July 13, 2009
Braised Fennel and White Beans