1 tablespoon minced fresh garlic
1 tablespoon thinly sliced red onions
2 fennel bulbs, cut into ⅛-inch thick slices
2 cups low-sodium chicken stock
¼ cup rice wine vinegar
1 teaspoon sugar
Pinch of freshly ground white pepper
1 tomato, blanched, peeled, seeded, and sliced julienne
2 tablespoons chopped fresh parsley

Heat a sauté pan coated with nonstick cooking spray. Add the garlic and onions and sauté over medium-high heat for 2-3 minutes. Add the fennel and sauté for 2 or 3 minutes longer, being careful not to let it burn. Add the stock, vinegar, sugar, and white pepper, reduce the heat to medium low, and simmer for 15 minutes. Drain most of the liquid from the pan, leaving about 1 tablespoon. Stir in the tomato and parsley and sauté for 2 minutes.

Serve with Anise-Rubbed Roasted Chicken or entrée of your choice.