Kangaroo Island Chicken
4 boned chicken thighs, cut in half
10 tablespoons extra virgin olive oil
2 garlic cloves, peeled and crushed
2 anchovy fillets
1 garlic clove, minced
1/2 cup chopped fresh parsley, (preferably Italian)
1 tablespoon white wine vinegar
2 bulbs fennel
parsley leaves for garnish
Grill chicken, preferably over charcoal.
Remove the chicken from the chargrill, cut into small pieces and toss with the relish.