Over the weekend I sought out a recipe which I have done several times before, Chicken Breasts with Stem-Ginger Sauce. (No... not our own chickens - unfortunately!)
It is a Delia Smith recipe and was published in the Daily Mail supplement 'YOU' in October 2003. I amazed myself by remembering where it was, bit obvious really, in front of my Delia cookbook.
You need stem ginger and I had some imported from the UK (very old). I do not know if you can buy it in France?
I prepared the chicken breasts at lunchtime, following the recipe. I left them in the fridge to marinade until they were to be cooked in the evening, the object being to give them more flavour. This was the only deviation from the recipe and proved to be worth doing.
Reducing the sauce
Adding the natural yoghurt
Delia suggests you serve it with a bit of salad... Rubbish, have it with potatoes and vegetables.
It makes a very tasty chicken dish that is a bit different from the norm. It is well worth the effort.
To download a PDF version of the recipe Click Here
