Vegetables: Braised Fennel with Chestnuts

Serves 6-8

3 T unsalted butter
8 oz. fresh chestnuts, peeled
12 small shallots, peeled, stem ends left intact
2 T sugar
3 large fennel (5 lbs), trimmed, cut lengthwise into 6ths, fronds saved for garnish
2 cups chicken stock
1 1/2 t coarse salt
1/4 t pepper

In large skillet, melt butter over med-hi, add nuts and shallots. Sprinkle with sugar, cook stirring 3-5 mins till sugar caramelizes. Add fennel and stock, bring to boil, scraping up brown bits. Add s & p. Reduce to simmer, cover, cook 20-30 mins till tender. Remove lid, bring to boil, cook until liquid is reduced and syrupy, abt. 5 mins. Serve.