Sunday, July 5, 2009

Ginger Wine Chicken


I brought back a bottle of Stone's Ginger Wine from vacation for the sole purpose of replicating the ginger wine chicken I had at Palm's Delight in Tortola. This past week, it was time to give it a shot. Before I had left the restaurant that night, I had asked the chef what went into the ginger wine chicken. She told me Stone's Ginger Wine and heavy cream. Ginger wine is made with raisins and ground ginger and has a sweet refreshing taste.
When I got home I did a little research and found a recipe that sounded like the one she told me. Here it is (courtesy of

2 large boneless chicken breasts
1 cup flour
½ cup olive oil Salt and freshly ground black pepper to taste
1 cup Stone's Original Green Ginger Wine
½ cup cream

To make this take the chicken and pound it to about a half and inch in thickness. Heat 1/4 cup of olive oil in a pan. While the oil is heating, coat both sides of the chicken in flour seasoned with salt and pepper. When the oil is hot (you can test by sprinkling some flour into the oil and if it sizzles it is ready) add the chicken breasts.
Once the chicken browns on one side flip the chicken over and cook until browned. Remove the chicken as it is done and continue until all the chicken is cooked.

After removing all the chicken, it is time to deglaze the pan with the ginger wine. Scrape up the brown bits on the bottom of the pan as you stir the ginger wine around. Bring to a boil until the sauce is reduced by half. Next add the heavy cream and mix the sauce together, making sure not to bring the sauce to a boil once the cream is added.

Add the chicken back to the pan and cover with the sauce.
I served this with sauteed zucchini. This is a great recipe. It reminded me of the dish I had in Tortola. The flavors are creamy and rich with sweet notes. The big difference between mine and the restaurants was that they got their chicken crispier on the outside, which is something I hope to have better luck with next time.

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