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)
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
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.