Keep going on a cool day with Chicken with Gingersnap sauce

Chicken in Ginger Sauce

Chicken in Ginger Sauce

THUNDER BAY – The temperature is dropping. Having a hot solid meal keeps you and your family going as they arrive home after an afternoon of skating, or hiking, or just walking the dog. Our friends at Foodland Ontario offer this tantalizing recipe that arrived hot and tasty to your dining table.

Marinating the chicken in a seasoned brine guarantees tender results. Inspired by traditional sauerbraten, the sauce features carrots, onions and garlic, with crushed gingersnap cookies to thicken. Serve with herbed, fluffy mashed potatoes.

Marinating Time: 2 hours or overnight
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4 to 6

  • 2-1/2 lb (1.25 kg) skinless bone-in Ontario Chicken Drumsticks and Thighs (9 or 10 pieces)
  • 1/2 cup (125 mL) fancy molasses
  • 2 tbsp (25 mL) Ontario Liquid Honey
  • 2 tbsp (25 mL) each coarsely chopped fresh sage and thyme leaves
  • 2 tbsp (25 mL) coarse sea salt
  • 1/4 tsp (1 mL) pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1 large Ontario Onion, finely diced
  • 4 medium Ontario Carrots, peeled and thinly sliced (about 2 cups/500 mL)
  • 2 cloves Ontario Garlic, finely minced
  • 1-1/2 cups (375 mL) sodium-reduced chicken broth
  • 1/3 cup (75 mL) gingersnap cookie crumbs (6 to 12 cookies, depending on size)
  • 2 tbsp (25 mL) apple cider vinegar
  • 1/2 tsp (2 mL) each chopped fresh sage and fresh thyme leaves
  • 1/2 tsp (2 mL) pepper
Preparation Instructions:

Brine: Fit large resealable plastic bag in large bowl. Combine molasses, honey, sage, thyme, salt, pepper and 2 cups (500 mL) cold water; pour into bag. Add chicken; seal and refrigerate for a minimum of 2 hours or up to 12 hours.

Discarding brine, pat chicken dry with paper towel, leaving any chopped herbs clinging to chicken.

Sauce: In large, heavy-bottomed, nonstick skillet, heat oil over medium heat; brown chicken on all sides, 5 to 6 minutes, reducing heat if necessary to prevent scorching. Remove chicken to plate.

Add onion, carrots and garlic to pan, scraping up any browned bits. Cook, stirring often, for 3 minutes or until softened and vegetables start to brown.

Add chicken broth, gingersnap crumbs, and vinegar, stirring to combine. Return chicken and any accumulated juices to pan. Mix in sage and thyme. Cover, reduce heat and simmer for about 15 minutes or until juices run clear when chicken is pierced. Season with pepper or to taste.


Nutritional Information:

1 Serving (When recipe serves 6):

  • Protein: 26 grams
  • Fat: 9 grams
  • Carbohydrate: 13 grams
  • Calories: 240
  • Fibre: 2 grams

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