Steps

1. Season the chicken thighs with salt.
   🕒 00:57
2. Add pepper to taste.
   🕒 01:11
3. Cut the gobo for simmering in half.
   🕒 01:37
4. Slice all of the gobo for the puree thinly so it cooks evenly. The key here! Ensuring uniform thickness allows for even cooking when sautéing.
   🕒 03:09
5. Place the thinly sliced gobo in a deep pot with a lid, sauté lightly, and season with salt.
   🕒 03:42
6. Cover and simmer slowly over low heat using the gobo's own moisture (steamed without added liquid). The key here! Add liquid later if necessary.
   🕒 04:13
7. Heat olive oil in a frying pan and start searing the cut gobo for simmering.
   🕒 02:04
8. Add a small amount of olive oil to another frying pan. Sear the chicken thighs, dusted with all-purpose flour, skin-side down over high heat. Once the pot is warm, reduce to low heat and sear until fragrant. The key here! Dusting with flour helps achieve a nice sear and thickens the sauce.
   🕒 02:26
9. Wipe away excess oil from the pan after searing the chicken with paper towels.
   🕒 05:42
10. Discard the oil from the pan used for the chicken. Deglaze the pan by pouring in about 300cc of Marsala wine, scraping up any browned bits from the bottom to create the sauce.
    🕒 06:02
11. Add the gobo for simmering to the sauce, stir to combine, cover, and simmer for 30 minutes. The key here! Check periodically during simmering and add liquid if it seems to be burning.
    🕒 06:34
12. For garnish, thinly slice the remaining gobo using a mandoline or slicer. The key here! After slicing, blanch in 40-50°C (104-122°F) water for 5-6 minutes. This removes starch, resulting in a clean fry and a longer-lasting crisp texture.
    🕒 07:55
13. Place the thinly sliced gobo in a fryer basket and deep-fry. Remove when the sizzling subsides and the pieces are no longer releasing a lot of water.
    🕒 09:41
14. Lightly fry the baby carrot greens similarly and sprinkle with a little salt.
    🕒 11:11
15. Continue to simmer the chicken and gobo for an additional 10 minutes.
    🕒 12:01
16. If the sauce is too thin, add a little more liquid and adjust the seasoning.
    🕒 12:30
17. Remove the simmered chicken and gobo from the pot.
    🕒 12:51
18. Add a small amount of butter to the remaining sauce and stir until melted and incorporated.
    🕒 13:03
19. Arrange the simmered chicken and gobo, gobo puree, fried gobo fritters, and baby carrot greens colorfully on a plate. Drizzle with the sauce.
    🕒 13:19