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Recipe by: marie-celine
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See below ingredients and instructions 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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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