French in a Flash: 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
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