Sautéed Chicken With Licorice and Ginger
Published March 29, 2014
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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.
Nutritional analysis per serving (4 servings)
20 grams carbs; 265 milligrams cholesterol; 948 calories; 27 grams monosaturated fat; 12 grams polyunsaturated fat; 18 grams saturated fat; 62 grams fat; 4 grams fiber; 1449 milligrams sodium; 67 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
What kind of Licorice stick are you referring to? The candy or root.
I used an anise flavored herb ( Korean mountain mint from my garden) and lemon juice to sub for licorice root and amchur. Nice bright sweet flavor that I will try again. I also dropped temperature to 475 and cooked longer because the chicken was bigger(5#).