Steps
- Preheat the oven to 400°F / 205°C. Trim 4 small fennel bulbs, leaving 2in / 5cm of stalk, and halve lengthwise. Reserve the fronds.
- Melt ¼ cup of unsalted butter in a large skillet over medium-high heat. Add the fennel cut-side down and cook undisturbed for 6 minutes, until golden.
- Arrange cut-side up in a 13 × 9in / 33 × 23cm baking dish and pour over the pan juices. Sprinkle with ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of sugar.
- Pour ½ cup of low-sodium chicken broth and ¼ cup of dry white wine around the fennel, and add the reserved fronds. Bake for 40 minutes, until fork-tender and most of the liquid is absorbed.