Sauce for marinated chicken pieces thickened with crushed gingersnap cookies

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Sauce for marinated chicken pieces thickened with crushed gingersnap cookies

Marinating chicken in a seasoned brine guarantees tender results. Inspired by traditional sauerbraten, the sauce for this recipe features carrots, onions and garlic. An unusual touch is the addition of crushed gingersnap cookies to thicken.

Serve with herbed fluffy mashed potatoes.

Chicken With Gingersnap Sauce

Marinating Time: 2 hours or overnight

Preparation Time: 10 minutes

Cooking Time: 35 minutes

1.25 kg (2 1/2 lb) skinless bone-in chicken drumsticks and thighs (9 or 10 pieces)

Brine

125 ml (1/2 cup) fancy molasses

30 ml (2 tbsp) liquid honey

30 ml (2 tbsp) each coarsely chopped fresh sage and thyme leaves

30 ml (2 tbsp) coarse sea salt

1 ml (1/4 tsp) pepper

Sauce

15 ml (1 tbsp) vegetable oil

1 large onion, finely diced

4 medium carrots, peeled and thinly sliced (about 500 ml/2 cups)

2 cloves garlic, finely minced

375 ml (1 1/2 cups) sodium-reduced chicken broth

75 ml (1/3 cup) gingersnap cookie crumbs (6 to 12 cookies, depending on size)

30 ml (2 tbsp) apple cider vinegar

2 ml (1/2 tsp) each chopped fresh sage and fresh thyme leaves

2 ml (1/2 tsp) pepper

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

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

Sauce: In a large, heavy-bottomed, non-stick 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.

Makes 4 to 6 servings.

Nutrition information for 1 serving (when recipe serves 6): 240 calories; 26 g protein; 9 g fat; 13 g carbohydrate; 2 g fibre.

Source: Foodland Ontario.

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