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Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
FOR THE WATERMELON PICKLE:
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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.
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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.
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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.
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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.
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Cut the chicken into slices. Divide the sauce between plates, serve with sliced chicken and Watermelon Pickle.
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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.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 548 |
Fat. Total: | 16g |
Carbohydrates, Total: | 37g |
| Cholesterol: | 157mg |
Sodium: | 192mg |
Protein: | 57g |
| Fiber: | 3g |
% Cal. from Fat: | 26% |
Fat, Saturated: | 0g |
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