Sautéed Chicken With Licorice and Ginger

Name: Sautéed Chicken With Licorice and Ginger
Total time: 40 min
Yield: 4 servings.
Ingredients: 2 tablespoon olive oil; 1 tablespoon butter; 1 3-pound chicken; Salt and freshly ground black pepper; 1 medium carrot, peeled and minced into ¼-inch cubes; 2 large shallots, peeled and minced; 2-inch piece of ginger, peeled and minced; 4 large shiitake mushrooms, tops only (use the stems for stock or discard), roughly chopped; 1 small piece licorice stick, roughly chopped then ground to a powder; ¼ tablespoon amchur (sour mango powder) or 1 teaspoon lemon juice; 6 baby carrots, peeled, or 1 medium carrot, peeled and cut into strips; ¾ cup white port or sweet white wine; 1 cup rich chicken stock; Lemon juice to taste.

Recipe from “Jean-Georges: Cooking at Home and a Four-Star Chef”

Adapted by Mark Bittman

Total Time: 40 minutes
Rating: 4(5)
Comments: Read comments

Featured in: The Case Against the Celebrity Chef

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings.

2tablespoon olive oil
1tablespoon butter
13-pound chicken
Salt and freshly ground black pepper
1medium carrot, peeled and minced into ¼-inch cubes
2large shallots, peeled and minced
2-inch piece of ginger, peeled and minced
4large shiitake mushrooms, tops only (use the stems for stock or discard), roughly chopped
1small piece licorice stick, roughly chopped then ground to a powder
¼ tablespoon amchur (sour mango powder) or 1 teaspoon lemon juice
6baby carrots, peeled, or 1 medium carrot, peeled and cut into strips
¾ cup white port or sweet white wine
1cup rich chicken stock
Lemon juice to taste.

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 500. Place the oil and butter in a Dutch oven or heavy casserole, and turn the heat to high. Season the chicken on both sides with salt and pepper.
Step 2
When the butter foam subsides, add the chicken, skin-side down, and brown well on both sides, for about 8 to 10 minutes, turning once.
Step 3
When the chicken is browned, tuck the minced vegetables and ginger and chopped mushrooms underneath the pieces, and dust the tops with ½ teaspoon licorice powder and the amchur powder or lemon juice. Top with the baby carrots or carrot strips.
Step 4
Add the port or wine, and cook 1 minute, then add the stock and transfer the casserole to the oven. Roast 5 minutes, then remove the breast and wing-breast pieces; place them on a warm platter. Roast another 10 minutes, then remove the casserole from the oven and place on top of the stove; return the set-aside white meat to the pot.
Step 5
Cook 1 minute over high heat, then taste and add more salt and pepper if necessary. Sprinkle with enough lemon juice to balance the sweetness of the licorice, about a tablespoon, and serve.