This is an excellent vegetable for a chicken or fish dish. It's easy to make, has a lot of room for personal additions and is super yum.
Slice away the brown end of the fennel bulb.
Lay the fennel bulb in its side and cut it in half.
Cut each half into 6ths.
Place all ingredients into a sauce pan narrow enough to keep all ingredients submerged in the olive oil. If necessary, add a bit more oil to cover.
Bring the contents just to a boil and reduce the heat to very low, so the oil is just simmering. Cook for 30 minutes, or until the fennel is very tender.
Remove from the heat and allow the fennel to cool in the oil.
When cool, remove the fennel from the oil and keep in a resealable container. Save the oil and use it to finish sauces or soups or as the oil for vinaigrettes.
A note about the core: The core has fennel flavor and a different texture than the plant. If you prefer, you may remove the core and just confit the pieces of fennel. I like the core and find it a pleasant twist to the fennel.