Deviled chicken (2)
Instructions
Clean the fennel and cut into wedges.
Dissolve the anchovy fillets in 6 tablespoons of oil, then add the fennel, salt, 1 tablespoon of vinegar in which was diluted 1 tsp.
mustard, 1 tbsp of water and Cook, covered, for about 1 hour.
Sprinkle with lemon juice before serving.
Ingredients and dosing for 4 persons
- 4 fennel
- 6 anchovy fillets in olive oil
- 1 tablespoon of wine vinegar
- 1 teaspoon of mustard
- 1 lemon
- 6 tablespoons of olive oil