Braised Fennel

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6 small fennel bulbs, trimmed, halved, and cut into 1/2-inch wedges (leaves reserved)

1 lemon, juice squeezed and zest cut into 1 1/2-inch strips

1 1/4 teaspoons kosher salt

1/2 teaspoon whole black peppercorns

1/2 teaspoon whole coriander (optional)

1 1/2 cups white wine

4 cups low-sodium chicken broth

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