Rating: 2.5 stars 2.7
7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0

Ginger Chicken with potatoes, carrots, and ginger vermouth sauce. Serve with crusty Italian bread and small green salad.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
5
Yield:
4 - 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve.

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  • 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.

Nutrition Facts

1234 calories; protein 69.7g; carbohydrates 56.7g; fat 79.6g; cholesterol 158.1mg; sodium 259.4mg. Full Nutrition
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