Ginger aromatic chicken

Yield: 4 servings

Measure 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

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

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