Chicken With Fresh Ginger And Spring Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Food networ, Food8 | 4 | Servings | |
INGREDIENTS
| 3 | T | Olive oil |
| 4 | 175 g, 6oz chicken | |
| breasts with skin | ||
| on | ||
| 1 | Spring onion, trimmed and | |
| finely | ||
| chopped | ||
| 2 1/2 | Cm, 1 inch cube fresh | |
| ginger peeled and | ||
| Finely chopped | ||
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Baking potatoes, peeled | |
| 2 | T | Olive oil |
| 1 | Clove garlic, peeled and | |
| finely | ||
| chopped | ||
| 225 | g | Mangetout, 8oz |
| 125 | Dry white wine, 4fl oz | |
| 125 | Chicken stock, 4fl oz | |
| 125 | Whipping cream, 4fl oz | |
| 2 1/2 | Cm, 1 inch cube fresh | |
| ginger | ||
| 1 | Spring onion, trimmed and | |
| finely | ||
| chopped |
INSTRUCTIONS
Preheat the oven to 160øC/325øF/gas mark 3/fan oven 140øC. Heat 2 tbsp of the oil in a frying pan over a moderate to high heat and cook the chicken breasts just until they are golden brown outside but still raw in the centre. Remove them to a plate and leave them to cool a little. Add another tbsp of oil to the pan, then stir in the onions and ginger. Gently fry for 5 minutes, until they have softened but not coloured. Remove the pan from the heat and season lightly. Using a sharp knife, make 4 oblique cuts, evenly spaced to the centre of each chicken breast. Push a little of the onions and ginger mixture into each cut so that the flavours penetrate well into the meat. Transfer the chicken to a foillined baking tray and bake for a further 10 to 12 minutes, or until it is cooked through. Meanwhile, dice the potatoes in 1cm (1/2inch) pieces and then dry on kitchen paper. Heat the oil in a frying pan and saut the diced potato until it is golden brown and tender. Add the garlic and mangetout and continue to saut for a minute or two. Cover and keep warm. For the sauce: Pour the wine into a small pan and reduce it by half. Add the chicken stock and reduce by half again before stirring in the cream, ginger and the spring onions. Bring the mixture to a simmer and season to taste. Serve each chicken breast on a bed of the stirfried vegetables with the sauce spooned over the chicken. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 201
Total Fat: 22.7g
Cholesterol: 73.1mg
Sodium: 1315.4mg
Potassium: 1296.1mg
Carbohydrates: 25.3g
Fiber: 8.2g
Sugar: 2.2g
Protein: 39.5g