Ginger aromatic chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Legs, chicken, whole (thigh/drumstick) skinned, fat trimmed |
| 2 | tablespoons | Butter, unsalted, divided |
| 1 | teaspoon | Ginger, minced |
| 3 | tablespoons | Vinegar, balsamic * |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Catsup |
| ¼ | cup | Chives, fresh, snipped |
| Snow peas, blanched | ||
Directions
In a large non-stick fry pan, place 1 tablespoon of the butter and melt over medium heat.
Reduce heat to low; add ginger and cook for 5 minutes.
Stir in vinegar, soy sauce, and catsup. Remove from pan; set aside.
In the same fry pan, place the remaining tablespoon of butter; add chicken, adjust heat to medium and cook for 4 minutes per side, or until brown.
Add ginger sauce; reduce heat to low, cover and cook, turning once, about 25 minutes or until chicken is fork tender.
Arrange chicken on platter; spoon ginger sauce over chicken.
Sprinkle with chives. Garnish with snow peas.
* Red wine vinegar may be substituted.
Cook: Judith Mettlin, New York Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94