Petty Cash Detroit Chef Cooks Up Cardamom Seared Chicken, Gooseberry Chutney & Butter Braised Fennel

Cardamom Seared Chicken | Gooseberry Chutney | Butter Braised Fennel Cardamom brine: 1 cup sugar 1/3 cup salt 2 tsp ground ginger 6 cups of Water Bring to boil, cool then pour over chicken and brine for minimum 2 hours or overnight Gooseberry Chutney: 2 tbsp Oilve oil 4 shallots Sliced 12 oz Gooseberries ¾ cup Sherry vinegar ½ cup sugar 1 tsp mustard seed 1 tbsp salt 1 tbsp mint In medium pan, add olive oil, add shallots and cook until caramelized, add gooseberries and cook until lightly blister, add salt and sherry wine and sugar and cook a medium to high temp until water evaporates and begins to has thicker consistency add mustard seed, refrigerate for 2 hours or until mixture has completely chilled add tablespoon chop mint Butter Braised Fennel: 1 Bulb chopped 2 tbsp olive oil 2 cups water 1 tsp salt and pepper mix 2 oz butter In medium sauté pan, add oil and sauté fennel until caramelization begins, add water and cover reduce heat and cook for 10 min or until fennel is tender