Name: Roast Chicken with Chunky Miso Sauce and Grapefruit
Yield: Makes 4 servings
Cuisine: French
Ingredients: 1 bunch frisée, leaves separated, washed, and dried; 1 tablespoon chunky miso, or use any miso; 1 tablespoon yuzu or lime juice; 1 tablespoon fresh lemon juice; 1 grapefruit, peeled and segmented between membranes, with juices reserved, and chopped into ½-inch cubes; Salt and freshly ground white pepper; One 3-pound chicken, cut into pieces; 1 fresh red Thai chile, seeded and minced; 1 cup crème fraîche or sour cream; ¼ cup plus 1 tablespoon extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is the quintessential Vong dish, half French and half Asian. But despite the fancy title and complex flavors, it’s pretty easy to prepare and is luxuriously creamy when it’s done. Substitute romaine or any other crunchy green for the frisée if you like; you can also make this dish with veal, pork, or any white meat.

Ingredients

¼ cup plus 1 tablespoon extra virgin olive oil
One 3-

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 450°F.
Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Sprinkle the chicken pieces with salt and whit

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