5 to 6 lb. fresh fryer parts
1/4 C. all-purpose flour
1/2 t. ground ginger
1 t. salt
1/4 t. white pepper
6 T. butter
3 T. all-purpose flour
1 1/4 C. chicken broth
1/4 C. light cream
2 T. finely minced, crystallized ginger
Parsley sprigs

Shake chicken a few pieces at a time in a paper bag with flour, ginger, salt and pepper.

In a 10 or 12-inch enamel skillet or casserole, brown the pieces skin side down in melted butter for about 10 minutes over moderate heat. Turn and brown 10 minutes more. Cover pan and simmer until done, about 10 minutes.

Remove chicken and keep warm. Add 3 tablespoons flour to juices in skillet. Heat and stir about 5 minutes. Add chicken broth and cream. Stir until smooth and thickened. Season with salt and pepper and more ground ginger, if needed. Pour sauce over chicken on serving platter. Garnish with parsley and crystallized ginger.

Serves 8.

Source: Posted by Linda.

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