INGREDIENTS

INSTRUCTIONS

Combine the chicken stock, orange juice, Pernod, sugar, juniper
berries, salt, and pepper in a saucepan. Bring to a boil; reduce
heat, and simmer 5 minutes. Trim and halve the fennel. Using a paring
knife, remove the tough inner cores. Place the fennel, flat-sides
down, on a cutting board. Cut into 1/4-inch-thick slices. Add the
fennel to the gently simmering stock, and cook fennel until it is
tender but al dente, about 15 minutes. Transfer the fennel to a
serving plate to cool. Increase the heat to medium high, and continue
cooking the broth until thick enough to coat the back of a spoon, 18
to 20 minutes. Let the sauce cool slightly, 8 to 10 minutes. Taste,
and adjust seasonings. Drizzle the cooled sauce over the fennel.
Using a very sharp knife, trim a slice from the top and bottom of
orange so that the fruit is just flat on the top and bottom. Cut away
the pith and peel, from top to bottom, following the curve of the
fruit. Holding the orange over a small bowl to catch the juice, slide
the knife down one side of the segment, cutting it away from the
membrane, then the other side, leaving the segment intact. Remove the
segment from orange; carefully dice into small pieces. Add raisins
and parsley. Stir gently to combine. Spoon raisin mixture over the
fennel; serve. Serves 4 to 6.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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