Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Legs, chicken, whole
-- (thigh/drumstick)
-- skinned, fat trimmed
2 tb Butter, unsalted, divided
1 ts Ginger, minced
3 tb Vinegar, balsamic *
2 tb Soy sauce
1 tb Catsup
1/4 c 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

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