February 2016


Page Summary

Style Credit

Expand Cut Tags

No cut tags
Monday, September 17th, 2012 08:36 pm
  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.  
Tuesday, September 18th, 2012 01:29 pm (UTC)
FWIW, I keep my photos on picasa or flickr and link to them in DW. When I crosspost to LJ, they show up just fine.

It's not that complicated -- both sites gives you a link to share the photo where you can select the size and then just paste the code it gives you into your post.

The recipe sounds absolutely delicious. I'm gonna have to give it a try.
Edited 2012-09-18 01:30 pm (UTC)