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I made the other fennel dish for dinner tonight. It was delicious and the roommate and I are both stuffed. I want to try to write it up tonight before I forget anything
Live Journal is not letting me upload an of the pictures!! It's saying I need to purchase an upgrade, which has never happened before. I'll finish the write up and do some thinking on whether it's worth it to deal with this fresh BS.
I chopped up the chicken so it would cook more thoroughly/ evenly then pre-heated a pan with clairifed pork back fat. I let the chicken brown about 15 minutes each side- adding the sliced fennel, italian parsley and fine spices near the end. Once the chicken was nicely browned and the fennel was a little bit carmelized in the lovely fat I poured off some of the fat (into another pan to cook the back piece which wouldn't fit into the first pan) and then added water and red wine vinegar- enough to cover the chicken, then let it boil for about 15-20 minutes.
I took the chicken out of the liquid and put it onto a stoneware platter which I put into the oven to keep warm while I finished the sauce. I strained out as much of the fennel root and parsley as possible, then added some more of the cooking liquid and 1 cup verjuice I slowly mixed in the eggs and then the liver, added more fine spice mix and let it boil for about 5 minutes before plating the sauce and taking the chicken out of the oven.
Live Journal is not letting me upload an of the pictures!! It's saying I need to purchase an upgrade, which has never happened before. I'll finish the write up and do some thinking on whether it's worth it to deal with this fresh BS.
I chopped up the chicken so it would cook more thoroughly/ evenly then pre-heated a pan with clairifed pork back fat. I let the chicken brown about 15 minutes each side- adding the sliced fennel, italian parsley and fine spices near the end. Once the chicken was nicely browned and the fennel was a little bit carmelized in the lovely fat I poured off some of the fat (into another pan to cook the back piece which wouldn't fit into the first pan) and then added water and red wine vinegar- enough to cover the chicken, then let it boil for about 15-20 minutes.
I took the chicken out of the liquid and put it onto a stoneware platter which I put into the oven to keep warm while I finished the sauce. I strained out as much of the fennel root and parsley as possible, then added some more of the cooking liquid and 1 cup verjuice I slowly mixed in the eggs and then the liver, added more fine spice mix and let it boil for about 5 minutes before plating the sauce and taking the chicken out of the oven.