Sautée Chicken with Licorice and Ginger

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

All of Jean-Georges’s chicken sautés border on being braises—they’re never covered, but they cook in some liquid. The result is crisp but moist chicken, imbued with all the flavors that surround it. This one, seasoned with ginger, real licorice, and sweet wine, is among my favorites.

Red Cabbage and Watercress Salad goes

Ingredients

Method