Braised Fennel With Orange

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4 large fennel bulbs, each cut into 8 wedges (about 1 1/2 pounds)

1 tablespoon olive oil

2 teaspoons sugar

1 cup fat-free, less-sodium chicken broth

1 tablespoon grated orange rind

1/3 cup fresh orange juice (about 1 orange)

2 teaspoons sherry vinegar

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped fennel fronds

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