----------------- Meal-Master ------------------
 
      Title: Ginger Aromatic Chicken
 Categories: Poultry, 1992 Dccc, 2nd
   Servings: 4
        
       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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