2 fennel bulbs
1 large shallot, minced (about 1/2 c)
4 large cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 TB dry white wine
1 tsp cider vinegar
1/2 c homemade chicken stock
1/2 tsp dried oregano
Kosher salt & freshly ground black pepper
1/2 c Niçoise olives*
*If at all possible, get your olives from a deli or specialty food store. They are much more flavorful and way less salty than those in the salad bar at the grocery store. Niçoise aren't usually pitted. If this is an issue for you, use Kalamata olives instead. Just don't use the bland, sweet-ish black olives that come in a can!
Preparing your fennel:
Heat 2 TB EVOO in a small Dutch oven or deep-sided cast-iron pan over medium heat. Saute the shallots for about 4 minutes. Add the garlic and red pepper flakes and saute another 3 minutes or so, till everything starts to soften but not turn brown. Add the wine and vinegar, stir to loosen up any bits, then add the chicken stock, oregano, a little less than 1/2 tsp salt, and about 5 or 6 grinds of pepper. Stir to combine everything and bring to a simmer.
Add your fennel wedges. Pick the pan up off the stove and swirl around to help cover the fennel with all the good stuff. Gently turn with tongs to finish coating.
Era buono pazzesco!