Yield: 4 servings
|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|
|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