Ginger Chicken Recipe
- 2 cloves garlic
- 1 carrot, chopped
- 1/2 cup white wine
- 2 slices fresh ginger root
- 1 1/2 cups olive oil
- 1/4 cup olive oil
- 3 pounds skinless, boneless chicken breast halves
- 8 small red potatoes
- 6 carrots, cut into 2 inch pieces
- 1 teaspoon ground black pepper
- salt to taste
- 1 onion, chopped
- 1 cup fresh green beans, washed and trimmed (optional)
- Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve.
- Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces).
- Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.