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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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