Chicken with Ginger Sauce and Watermelon Pickle

FOR THE WATERMELON PICKLE:

Remove the seeds and rind from the watermelon; finely chop the flesh. Combine the watermelon with remaining pickle ingredients in a saucepan. Bring to a boil and boil rapidly, uncovered, for about 20 minutes, or until most of the liquid has evaporated. Discard the cinnamon stick. If storing, pour into a hot sterilized jar, cool and refrigerate. Use at room temperature. Reserve 2 tablespoons of pickle juice.

FOR THE CHICKEN:

Heat the oil in a frying pan, add the chicken and cook until well browned and tender. Remove chicken from pan and keep warm.

Drain any excess fat from the pan. Add the wine and stock to the pan and bring to a boil. Reduce the heat and simmer, uncovered, until the liquid has reduced to about 1 cup.

FOR THE GINGER SAUCE:

Press the grated ginger between two spoons to extract the juice, discard the pulp. Add the ginger juice and 2 tablespoons of juice from the watermelon pickle to the pan. Whisk in the butter over low heat, one piece at a time, until combined. Blend the cornstarch and water and add to the mixture. Stir until mixture boils and thickens.

Cut the chicken into slices. Divide the sauce between plates, serve with sliced chicken and Watermelon Pickle.

NOTE: The Watermelon Pickle can be made up to a month ahead and stored in a sterilized jar in the refrigerator. The chicken and sauce are best made close to serving.