Instructions: Tie coriander seeds, peppercorns, thyme, parsley and bay leaves togther in a piece of cheesecloth. In a medium-sized mixing bowl, whisk together chicken stock, wine, lemon juice, tomato paste and 1 cup water.

Heat 1/2 T of the oil in a large nonstick skillet over medium heat. Add half of the onions and half of the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half of the chicken stock mixture, tuck the spice bag into the vegetables and bring the liquid to a boil. Cook over high heat, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes.

Season with salt and pepper and transfer the mixture to a large bowl; reserving the spice bag.

Wipe out the skillet, pour in the remaining 1/2 T oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag.

Serve at room temp. garnished with chopped fennel fronds.

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