| 1 | Tie coriander seeds, peppercorns, thyme, parsley and bay leaves togther in a piece of cheesecloth. |
| 2 | In a medium-sized mixing bowl, whisk together chicken stock, wine, lemon juice, tomato paste and 1 cup water. |
| 3 | heat ?t of the oil in a large nonstick skillet over medium heat. |
| 4 | Add half of the onions and half of the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. |
| 5 | Pour in half of the chicken stock mixture, tuck the spice bag into the vegetables and bring the liquid to a boil. |
| 6 | Cook over high heat, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes. |
| 7 | Season with salt and pepper and transfer the mixture to a large bowl; reserving the spice bag. |
| 8 | wipe out the skillet, pour in the remaining ?t oil and repeat the above steps with the remaining ingredients. |
| 9 | Let cool and discard spice bag. |
| 10 | serve at room temp. |
| 11 | Garnished with chopped fennel fronds. |
| 12 | entered by: diane pahl (1:2410/120) recipes |
