Wraby Ginger Chicken is an unusual but delicious combination of chicken, ginger and Marsala. Serve with boiled rice and a crisp green salad.
2 oz. seasoned flour, made with
2 oz. flour, -½ teaspoon salt and
2 teaspoon ground ginger
1 X 3 lb. chicken, cut into
4 serving pieces
2 oz. butter
2 medium-sized onions, thinly sliced
1-inch piece fresh root ginger, peeled and finely chopped
15 fl. oz. chicken stock
2 fl. oz. Marsala
3 fl. oz. double cream
Place the seasoned flour on a plate and dip the chicken pieces in it, coating them thoroughly and shaking off any excess.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the chicken pieces and fry, turning occasionally with tongs, for 8 to 12 minutes or until the pieces are evenly browned. Using the tongs, remove the pieces from the casserole and set them aside on a plate.
Add the onions and chopped ginger to the casserole and fry, stirring occasion-ally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the chicken stock and Marsala to the casserole, increase the heat to high and bring the liquid to the boil.
Return the chicken pieces to the cas-serole and reduce the heat to moderately low. Cover the casserole and cook the chicken for 30 to 40 minutes or until the chicken is tender when pierced with the point of a sharp knife.
Remove the casserole from the heat and, using the tongs, transfer the chicken pieces to a warmed serving dish.
Return the casserole to moderate heat and bring the liquid to the boil. Boil for 5 minutes or until the liquid has reduced by about one-quarter. Stir in the cream. Cook for a further 2 to 3 minutes or until the sauce is hot but not boiling.
Remove the casserole from the heat and pour the sauce over the chicken pieces. Serve at once.