Sautéed Chicken and Fennel

• 4 pounds bulb fennel, tougher outer stalks removed (saved for soups or other preparation), “strings” pulled from surface of exposed stalks (like stringing celery), bulbs split, parboiled 5 or 6 minutes, drained
• Salt</

Cook parboiled fennel halves and garlic cloves, salted, in preheated olive oil (large plat à sauter or skillet) over medium heat for about ½ hour, turning the contents carefully from time to time, until lightly colored. Transfer, neatly arranged, to a large gratin dish, draining the cooking oil back into the pan, grind pepper over the fennel, and keep hot in the oven while sautéing the c