Ginger Chicken


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 lemon

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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