Crunchy Baked Chicken with Glazed Baby Carrots

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

The supremely crunchy crust on this chicken comes not from deep-frying, but from a cereal coating. It’s a nostalgic dish, reminiscent of Shake ’n Bake, but infinitely better. Baby carrots look fun on the side and the citrus glaze and fresh tarragon add a sophisticated twist.

Ingredients

Citrus Soy Sauce

  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons minced shallots
  • 2

Method

  1. To make the sauce: Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until golden brown, about 2 minutes. Add the wine, lemon juice, and soy sauce and cook, stirring occasionally, until the mixture has reduced to a syrupy consistency, about 20 minutes. Whisk in the butter until the mixture is emulsified a