Sauteed Chicken With Licorice and Ginger

• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 3-pound chicken
• Salt and freshly ground black pepper
• 1 medium carrot, peeled and minced into 1/4-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
• 1/4 tablespoon amchur (sour mango powder) or 1 teaspoon lemon juice
• 6 baby carrots, peeled, or 1 medium carrot, peeled and cut into strips
• 3/4 cup white port or sweet white wine
• 1 cup rich chicken stock
• Lemon juice to taste.

1. Preheat the oven to 500.
2. Place the oil and butter in a Dutch oven or heavy casserole, and turn the heat to high.
3. Season the chicken on both sides with salt and pepper.
4. 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.
5. When the chicken is browned, tuck the minced vegetables and ginger and chopped mushrooms underneath the pieces, and dust the tops with 1/2 teaspoon licorice powder and the amchur powder or lemon juice.
6. Top with the baby carrots or carrot strips.
7. Add the port or wine, and cook 1 minute, then add the stock and transfer the casserole to the oven.
8. Roast 5 minutes, then remove the breast and wing-breast pieces; place them on a warm platter.
9. 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.
10. Cook 1 minute over high heat, then taste and add more salt and pepper if necessary.
11. Sprinkle with enough lemon juice to balance the sweetness of the licorice, about a tablespoon, and serve.

olive oil, butter, chicken, salt, carrot, shallots, ginger, shiitake mushrooms, licorice stick, amchur, baby carrots, white port, chicken stock, lemon juice

Taken from cooking.nytimes.com/recipes/1016164 (may not work)