Garlic and Ginger Chicken Delight

So Ms. Foodie Patootie took a bit of a hiatus.  Been cooking some lovely dishes, just haven’t had the time to put butt in chair and document for posterity!  But I’m back to business, with a yummy creation that’s easy to make and variate.

This is a simple, no-fry dish whose secret is in the marinade.  I used chicken thighs, but chicken breast, or even a firm fish like salmon or tilapia would suit this recipe.  I keep fresh ginger root in the store, because I love the bit of zest it adds to certain dishes, particularly fish and pork–not to mention it freezes very well.  I popped the ginger root out of the freezer and chopped up a 1/4 cup, along with two cloves of garlic, then added it to the chicken, along with freshly ground pepper, Sea Salt, Thyme and Basil.

After rubbing all the spices into the chicken, I topped the pieces with some of my favorite Tolosa Chardonnay.  If you prefer not to use wine, a rice vinegar works too, but it does alter the flavor ever so slightly.

Then I placed the chicken in the refrigerator for no less than two hours.

While the chicken was chilling, I turned on the oven to 350 degrees and let it preheat, and combined a 1/4 cup of corn meal and a 1/4 cup of flour in a bowl, then sprayed a 9 x 13 pan with a non-stick spray of Canola or Olive Oil.  I left the chicken for about 2 1/2 hours, which is a good amount of time for the flavors to meld, removed it from the refrigerator and lightly–and I mean lightly–coated the chicken pieces with the meal/flour mixture, placing them in the pan.

I covered the chicken with foil, and baked it for 45 minutes or so, then removed the foil and cooked it for another 30 minutes, until the chicken was a lovely shade of golden.

The juices from the chicken, combined with the ginger, garlic and wine marinade make tasty drippings.  I served the aromatic pieces with the much-maligned, but highly nutritious brussel sprouts and Jasmine Rice, sprinkling the drippings on the rice for extra flavor.

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