Braised Sausage and Fennel

Pan sear 1 or 2 packages of raw sweet Italian sausage in 2 tb olive oil until browned, remove from Pan and set aside. Brown fennel in the same pan (fennel should be cored, stems removed, and then sliced into 1/4 pieces). Brown fennel and season with salt, pepper, and 1-2 tb dried fennel seeds. Deglaze the Pan with 1 cup of dry white wine. Bring to a boil and add in sausages. Stir in 1 sliced lemon and 2 cups of chicken broth. Return to a boil, once boiling, cover and reduce heat to medium. Cook covered for 30 min or until fennel is fork tender. Top with the zest from 1 lemon and some fresh parsley. Serve in a shallow bowl and spoon the braising liquid over the sausages and fennel. We had ours with some fresh sourdough bread and my cucumber salad recipe. Enjoy!