Categories: Poultry, 1992 dccc, 2nd 
      Yield: 4 servings 
  
      4 lg Legs, chicken, whole 
           -- (thigh/drumstick) 
           -- skinned, fat trimmed 
      2 tb Butter, unsalted, divided 
      1 ts Ginger, minced 
      3 tb Vinegar, balsamic * 
      2 tb Soy sauce 
      1 tb Catsup 
    1/4 c  Chives, fresh, snipped 
           Snow peas, blanched 
  
       In a large non-stick fry pan, place 1 tablespoon of the butter and 
  melt over medium heat. 
   
       Reduce heat to low; add ginger and cook for 5 minutes. 
   
       Stir in vinegar, soy sauce, and catsup.  Remove from pan; set aside. 
   
       In the same fry pan, place the remaining tablespoon of butter; add 
  chicken, adjust heat to medium and cook for 4 minutes per side, or until 
  brown. 
   
       Add ginger sauce; reduce heat to low, cover and cook, turning once, 
  about 25 minutes or until chicken is fork tender. 
   
       Arrange chicken on platter; spoon ginger sauce over chicken. Sprinkle 
  with chives.  Garnish with snow peas. 
   
       * Red wine vinegar may be substituted. 
   
       Cook:  Judith Mettlin, New York 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622