3 whole chicken breasts, split
6 chicken thighs
2 tablespoons butter
250g mushrooms, sliced
1/2 cup flour
2 teaspoons salt
1 teaspoon sage
1/2 teaspoon pepper
1 1/2 teaspoons shredded fresh ginger
1 packet frozen beans, thawed
1 teaspoon thyme
3 carrots, julienned
Fry mushrooms gently in 2 tablespoons butter for about 5 minutes and remove from pan.
Mix flour, salt, thyme, sage and pepper.
Rub chicken with lemon and dust lightly with flour mixture.
Melt remaining 4 tablespoons butter and brown chicken well.
Put chicken in casserole and sprinkle with ginger.
Dust green beans and carrots with seasoned flour; brown lightly in same pan, adding more butter if needed.
Mix beans, carrots and mushrooms and spread over chicken.
Bake, covered in a hot oven 200°C for about 40 minutes.
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