SAUTéED CHICKEN WITH LICORICE AND GINGER

Steps:

• 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.
• 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.
• 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. Top with the baby carrots or carrot strips.
• 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.
• 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.