Recipe - Ginger Aromatic Chicken

4 lg Legs, chicken, whole
(thigh/drumstick)
skinned, fat trimmed
2 tablespoon Butter, unsalted, divided
1 teaspoon Ginger, minced
3 tablespoon Vinegar, balsamic *
2 tablespoon Soy sauce
1 tablespoon Catsup
One fourth cup Chives, fresh, snipped
Snow peas, blanched

In a large nonstick 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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip