This was a really weird one.
I made this for dinner on Sunday night, after my book club gathering. It was weird because it was completely delicious and still a total disaster to make. Because the recipe doesn’t call for adding liquid to deglaze the pan until far into the recipe, I ended up with a completely burned/charred pan bottom and no browned bits for the sauce. I was able to save the fennel/shallot mixture by throwing it into another saucepan, but I thought I’d ruined dinner once the original dish burned. Turns out, I didn’t.