Braised Fingerling Potatoes With Fennel, Olives, And Thyme

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
419
FAT
37%
CHOL
0%
SOD
10%

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Ingredients for 4 servings

1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into 1/2-inch-thick slices

Kosher salt and freshly ground black pepper

1/2 cup lower-salt chicken broth

1/4 cup pitted Niçoise olives

1 medium sweet onion, thinly sliced

3 Tbs. extra-virgin olive oil

3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish

3/4 lb. fingerling potatoes (7 or 8 medium), cut lengthwise into 1/4-inch-thick slices

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