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Chicken, Gingersnaps (M)
Serves: 4

1 broiler-fryer chicken, cut in parts
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 small onion, minced
1/3 cup plus 4 tablespoons gingersnaps
1 cup boiling water
1/2 cup apple juice
1/4 cup cider vinegar
1 tablespoon Vegetarian Worcestershire Sauce (click here for recipe
1/2 teaspoon bottled horseradish

Sprinkle chicken with salt and pepper.

In large frying pan, place oil and heat to medium temperature. Add chicken; cook, turning, about 10 minutes or until brown on all sides.

Remove chicken and place in large shallow baking pan.

Drain oil from frying pan; add onion, 1/3 cup of the gingersnaps, boiling water, apple juice, vinegar, Worcestershire Sauce, and horseradish. Cook over medium heat for 10 minutes; stir occasionally to loosen brown bits from frying pan.

Pour sauce over chicken. Bake in 350°F oven for 25 minutes, or until fork can be inserted in chicken with ease.

Sprinkle remaining gingersnaps over chicken. Garnish with parsley.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A