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Rabbit Stew with Fennel

1-2 1/2-lb rabbit, cut into pieces (can use chicken)
1-tbsp olive oil
2-large fennel bulbs (about 1-lb each)
1-cup chopped onions
1-cup chopped carrots
1/3-cup sliced shallots
4-cloves garlic, minced
1-14oz can chicken broth (1 3/4-cup homemade)
1-cup dry white wine
1/2-tsp dried thyme, crushed
1/4-tsp dried rosemary, crushed
1/4-tsp fennel seeds, crushed
1-bay leaf
Salt and pepper

Sprinkle rabbit with 1/4-tsp salt and 1/4-tsp black pepper
Heat the oil in a 4-quart Dutch oven over medium high heat
Add the rabbit and brown all over, about 8 minutes
Remove from pot and set aside
Meanwhile, cut off upper stalks from fennel bulbs
Snip enough of the tops to make 2-tbsp for a garnish and discard the rest
Remove any wilted outer layers from the bulb and discard
Cut a thin slice from bulb base and discard
Wash and chop what remains from the bulb
Add fennel, onion, carrots and shallots to Dutch oven
Cook and stir over medium heat for about 6 minutes or until tender
Add the garlic and cook for another 30 seconds
Return rabbit to pot along with broth, wine, dried thyme and dried rosemary, fennel seeds, bay leaf, 1/4-tsp salt, and 1/4-tsp black pepper
Bring to a boil; reduce heat and simmer for 45 to 55 minutes or until meat is tender (less time for chicken, about 35-40 minutes)
Discard bay leaf
Serve in bowls and sprinkle with fennel tops as a garnish

Serves 4